The Union 
Banking & 
Trust Company 

of DuBois, Penna. 

Solicits your Checking or 
Savings Accounts, and 
Extends every Courtesy 
consistent with prudent 
Banking. 



Capital, $125,000.00 
Surplus, $175,000.00 



I 



! 



) 



TESTED =; 
RECIPES !» 

BY THE LADIES' AUXILIARY OF 
THE MAPLE AVENUE HOSPITAL fi| 

OF DUBOIS, PA. Wya 




/ 

©GIA457716 



XT/5 



COVER DESIGNED BY 
HARRINGTON & HOWARD 
DUBOIS, PA., ARCHITECTS 
OF THE MAPLE AVENUE 
HOSPITAL BUILDINGS. . . 



CONTENTS ffi 



[°5H5HSaSHHH5H5H5HBHHH5HSH5HS^ 



PAGE 

Soups . __ 13 

Meats ......... ...... 15 

Vegetables .... 21 

Salads . ... 24 

Bread...; . : 39 

Sandwiches . 65 

Pastry .... ...... 69 

Pudding .... 80 

Cake ;:.;.„ ;„„;_„ .......... ........ 91 

Frozen Dainties .133 

Candies 138 

Preserves .;. 143 

Pickles ....... 147 

Miscellaneous 158 

Cookies, Doughnuts and Gingerbread 184 

Cake, Icing, Etc.. .205 

'Household Hints ......208 

Tables .212 



PREFACE 



T^HIS volume has been pre- 
pared by the LADIES' 
AUXILIARY of the Maple 
Avenue Hospital. We do not 
claim for it a place among 
complete cook books, but 
commend it to all those in- 
terested in a collection of tried 
recipes. 

We hereby express our 
thanks to all who have in 
any way assisted us in our 
work. 

Committee. 



GREETING 

TN this little book youll find 

Treasures rich from many minds; 
With each recipe here given 
All the famous cooks have striven, 
Brought it to perfection true 
Ere they offered it to you, 
In this book so simply dressed 
(Bearing thru the watchword "test") 
That will make your joy complete 
With the good things you can eat, 
If you will only try each day 
Some new dish in just the way 
Noted dames have written here. 
Measures given do not fear, 
For our watchword "test," you see, 
Maketh sure each recipe. 

Anon. 




|0 BE A GOOD COOK meaus a 
knowledge of all fruits, herbs, 
balms and spices, and of all that 



is healing and sweet in fields 
and groves, savory in meats. It means 
carefulness, inventiveness, watchful- 
ness, willingness and readiness of ap- 
pliance. It means the econmy of your 
great-grandmothers and the science of 
modern chemists. It means much 
tasting and no wasting; it means 
English thoroness, French art and 
Arabian hospitality; it means in fine 
that you are to be perfectly and 
always ladies, and are to see that 
everybody has something nice to eat. 

Raskin 



Printed by 

Chas. J. Bangert & Sons 

GENERAL PRINTERS 
DuBois, Pa. 





" If you would make a good beginning, 

Your guests' good will and praise be winning, 
The thing to set the ball a-spinning 
Is good, hot soup." 



SOUPS 



SHSH5HSH5H5E5H5HSHSHSH5HE. 



Clam Soup. 



25 clams chopped fine ; 4 hard boiled eggs ; 4 po- 
tatoes ; 1 quart of milk ; 2 tablespoonsf ul of butter ; 
one-half dozen of allspice; a few whole cloves; a 
blade of mace ; salt to taste and a few butter balls. 



3 pints of chicken stock; 1 cup of boiled rice 
(boiled separately) ; 5 pimentoes. 

Heat and put thru strainer ; add one beaten yolk 
of egg; one-half cup of cream. Add enough salt to 
taste. Serve with whipped cream with dash paprika 
on top. 



Drain liquor fro msmall oysters and place on ice. 
Add 2 tablespoonf uls of lemon juice ; 2 tablespoonsf ul 
of tomato catsup; salt to taste; 1 teaspoonful of 
horseradish and 10 drops of tobasco sauce. 



MRS. S. M. DAVENPORT. 



Pimento Soup. 



MRS. TAYLOR MOORE. 



Oyster Cocktail. 



MRS. F. B. CALVIN. 



13 



14 Tested Receipts 



Mushroom Soup. 

Three spoonsful of flour browned with a little 
butter; small onion; small tomato; pepper and salt 
to taste. 

Put in the mushrooms and add cream or chicken 
broth. Boil a few minutes and strain. 

Chili Concarni. 

2 lbs. of Kidney beans ; 1 lb. of Hamburg steak ; 
1 can of tomatoes; 3 medium sized onions; one-half 
teaspoonful of chili powder; seasoning to taste. 

Soak beans over night and cook until tender. Fry 
the hamburg loose ; fry onions and mix all together, 
enough water added to make good soup. 

MRS. M. 0. HETRICK. 




■<E5B5B5ESE5E5E5ESB5E5E5EhB5E5E5E5ESBSZ\ 




MEATS 



JSl 



"A maxim, too, that must not be forgot, 
Whatever be your dinner, serve it hot; 



Your fine ragouts, like epigrams, require 
A little salt — but to he full of fire." 



The Banquet, 



Shredded Wheat Oyster, Meat or Vegetable Patties. 

Cut oblong cavity in top of biscuit, remove top 
carefully and all inside shreds, forming a shell. 
Sprinkle with salt and pepper, put small pieces of 
butter in bottom, and fill the shell with drained, pick- 
ed and washed oysters. Season with additional salt 
and pepper. Replace .top of biscuit over oysters, then 
bits of butter on top. Place in a covered pan and 
bake in a moderate oven. Pour oyster liquor or 
cream sauce over it. Shell fish, vegetables, or meats 
may also be used. 



Pound into one pound of round steak all the 
flour it requires ; then fry and brown in butter. Now 
cover it with 6 sliced onions, 4 sliced mangoes and a 
can of tomatoes. Season with salt and pepper and 
bake slowly for two hours. Have skillet covered 
while baking. 



Spanish Steak. 



MRS. E. W. FAIR. 



15 



16 Tested Receipts 



Spanish Steak. 

Place a prime Sirloin steak, three-quarters of an 
inch or more thick, in a buttered pan, preferably 
granite or aluminum, with pepper and salt sprinkled 
over it; add one medium sized onion and one very 
large pepper chopped finely, dot thickly with lumps 
of butter, then add a can of tomatoes which have 
been strained thru a sieve to remove the seeds and 
which have been heated until scalding. This mixture 
should be poured around the steak and then bake un- 
covered, in a very hot oven from 35 to 45 minutes. If 
the tomatoes cook out, add more so that there will be 
plenty of sauce around the meat. Take out the steal: 
and thicken the sauce with flour until creamy. If 
tomatoes are sour add a pinch of Arm & Hammer 
Baking soda or a little sugar. 

MRS. D. J. CARSON. 

Meat Loaf. 

1 pound of Hamburg steak; one-half pound of 
sausage meat; 1 egg; one teaspoonful of Rumford 
Baking Powder; 1 teaspoonful of pepper; 1 level 
tablespoonf ul of salt ; 1 level tablespoonf ul of minced 
onion ; 1 cup of beef broth ; 1 cup of bread crumbs. 

Mix well and roll in more crumbs. While loaf is 
baking, baste often with beef broth. 

MRS JERRY MILLER. 

Filling for Roast. 

Chop fine one small onion and fry in three level 
tablespoonfuls of butter. When brown, add one- 
fourth pound of loose sausage. Fry a few minutes 
more and add three-fourths of a loaf of bread broken 
in small pieces, and almost the same amount of cold 



17 



potatoes cut in small cubes; two tablespoonfuls of 
chopped parsley ; one-half cup of celery cut in small 
pieces. Salt and pepper to taste. When mixed thor- 
oughly add one egg beaten light and let all heat thor- 
oughly before removing from fire. Fill roast. 

MRS. JNO. G. LINK. 

Meat Pie. 

One cup of milk; one tablespoonful of corn 
starch ; yolks of two eggs. Boil to a sauce. Season 
with one teaspoonful of salt, one teaspoonful of cel- 
ery salt, a little pepper, butter the size of an egg. Af- 
ter removing from the fire, add one cup of ground 
beef (cooked), whites of two eggs beat light. Stir 
together and bake for 20 minutes. 

MISS CLARA KURTZ 

Meat Balls. 

To one cup of lean beef, veal or chicken chopped 
very fine, add one tablespoonful of bread crumbs, one 
tablespoonful of melted butter, one egg (beaten). 
Mix all together and moisten with a little stock or 
milk — just enough to make it stick together. Make 
into balls as large as hickory nuts and fry in butter 
until it becomes a nice brown. Drop into soup just 
before serving. Use cooked meat. 

EVA K. TRUXAL. 

Meat Loaf. 

Three pounds of raw meat chopped fine ; butter, 
size of an egg ; three tablespoonfuls of cream ; three 
eggs ; 4 crackers ; one tablespoonful of salt ; one tea- 
spoonful of pepper. 

Mix and bake for two and one-half hours basting 
with butter and water. 

MRS. BLOOM. 



Tested Recipes 



Barbicued Beef. 

iy 2 lbs. beef ; 1 lb. veal ; y 2 lb. salt pork ; 6 milk 
crackers; 3 eggs; y 2 tablespoonful of salt; 1 tea- 
spoonful of cayenne ; 1 tablespoonful of lemon juice ; 
1 grated onion ; V/ 2 cups of milk. 

MRS. QUINN. 

Mexican Steak. 

Round steak, iy 2 inches thick ; 1 pint or one-half 
can of tomatoes; 1 pint chopped onions; 1 pint sweet- 
peppers. 

Brown steak quickly ; cover with layers of vege- 
tables seasoned. Bake iy 2 hours. 

MRS. J. F. SPRANKLE. 

Round Steak Roast. 

Place a thick cut of round steak in a roasting 
pan ; slice over it four or five onions, 3 tomatoes, or 
use canned tomatoes, and season well. Sprinkle 
flour over all, dot with butter and roast until well 
browned, about 2y> hours. 

OLIVE E. HIBNER. 

Stuffed Pork Chops. 

Have filling of bread crumbs, a little onion, salt, 
pepper, and a small piece of butter. Get pork chops 
extra thick and have a pocket slit in each, fill, sew 
opening, or hold together with tooth picks. Bake in 
a moderate oven for an hour. 

MRS. J. C. HUGHES, 
DuBois, Pa. 



18 



Meats 19 



Panned Steak. 

Get round steak cut very thick. Pound in this 
about one cup of flour. Have a pan very hot, with 
butter melted. Put in steak and brown well on both 
sides (turning often). Have one good sized onion, 
cut fine, spread over steak ; cover all with water and 
put in oven with moderate fire and bake about one 
hour. Delicious. 

MRS. A. M. HUGHES, 
Wilkinsburg, Pa. 

Yorkshire Pudding. 

Two eggs ; one cup of milk ; one-half cup of flour ; 

salt. 

When roast is nearly done take out and grease 
another tin and put meat on dough and bake one-half 
hour. 

MRS. NIEMAN. 

• 

Meat Packages. 

Cook a rather small head of cabbage ten minutes 
in two quarts of water. Remove from water and 
take apart leaf by leaf. Have ready iy 2 pounds of 
fresh pork (loin is best) ground and mixed with one 
cup of rice, salt and pepper to taste. Have a table- 
spoonful of rice and meat wrapped in each leaf and 
fastened with a tooth pick. Put the remainder of 
the cabbage back in the water the whole head was 
cooked in, with a quart of sauer kraut. Lay pack- 
ages on top of the cabbage and kraut and cook 2 1 /> 
hours. 

MRS. D. M. DeHAAS, 
Fairchance, Pa. 



20 



Tested Recipes 



A Good Way To Serve Beefsteak. 

Have the beefsteak broiled and when almost 
ready to serve pour over it four tablespoonsful of 
catsup and two tablespoonsful of Worcestshire 
sauce. Turn over and serve hot. 

MRS. W. C. PENTZ. 



VEGETABLES 

"Diet cures mair than doctors." 
f|] — Old Scotch Proverb. 

lsB53SH5B5H5E5H5H5HS5SE5HSH5ESHSE5E5H5H5HHaSHS^ 



Creamed Onions. 

One dozen of onions, stew until done, put in hot 
water. Take one tablespoon of butter, melt, and one 
tablespoonful of flour, one-half pint of milk, salt and 
pepper to taste. 

MRS. E. E. MILLER. 

Baked Sweet Potatoes. 

Peel potatoes, cut in halves, lay in pan and cover 
potatoes, with butter, salt and pepper and bake in a 
moderate oven for about forty minutes. 

HAZEL LIDDLE. 

Corn Pudding. 

12 ears of corn grated; 3 eggs; two tablespoon- 
fuls of sugar; 1 teaspoonful of salt; butter size of a 
walnut ; 1 quart or V/ 2 pint of milk. Bake one hour. 

MRS. LOVE. 

Stuffed Baked Peppers. 

Cut green peppers in halves, take out seed and 
fill with the following: Chop fine, veal, chicken or 
beef, mix with tomatoes and bread crumbs, dot with 
butter and bake 30 minutes in a slow oven. 

MRS. ALEXANDER M. HUGHES, 
Wilkinsburg, Pa. 



21 



22 

«5»5E5ESE5ESE5E5ESESH5H5HS25E5E5ESHSE5E5E5E5ESHSESESESH5E5EHESE5aSH5E5EE 

Asparagus With Lemon Sauce. 

Wash in cold water and tie stalks in a bunch, 
having tops all one and set in a kettle of boiling, salt- 
ed water and cook until lower ends are tender. Re- 
move to hot platter and pour over the following 
sauce : 

Melt two tablespoonsful of butter and stir in two 
tablespoonsful of flour, then add y 2 teaspoonful of 
salt, one-fourth teaspoonful of pepper, one pint of 
hot milk ; stir until it cooks up twice ; remove and at 
this point add another tablespoonful of butter, juice 
of one lemon, and the beaten yolks of two eggs. Whip 
until well mixed. 

MRS. FRANK I. SCHWEM. 

Cauliflower Fried. 

Boil in salted water till about half-done. Mix 
two eggs and a tablespoonful of flour and a table- 
spoonful of milk. Dip cauliflower in mixture and 
fry in hot butter. 

MRS. A. M. HUGHES, 

Wilkinsburg, Pa. 

Green Corn Pudding. 

Roll six crackers or have stale bread crumbs, 
sprinkle a layer of crumbs in bake dish, then one cup 
of corn, then crumbs and corn again. Season with 
salt and pepper and add bits of butter. Cover top 
with crumbs. Add two eggs well beaten with one 
cup of milk. Pour over all and bake for one hour. 

MRS. J. C. HUGHES. 



Tested Recipe i 



Vegetables 23 



Sweet Potato Balls. 

Cook sweet potatoes real soft with jackets on; 
pare and mash them while hot, put in teaspoonful of 
butter, grate half an onion, salt and pepper, roll in 
balls in shredded wheat biscuit crumbs and fry in 
deep fat til brown. 

MRS. J. VERNON HUGHES. 



Stuffed Peppers. 

To stuff six sweet peppers from which the seeds 
have been removed, take two cups of bread crumbs, 
butter the size of an egg and a small onion chopped 
fine. Melt the butter, add the onion and mix with 
the bread crumbs and add a little celery salt or Poul- 
try seasoning, salt and pepper to taste. Fill the pep- 
pers with the mixture, lay a thin slice of bacon on 
top of each pepper. Bake one-half hour in a moder- 
ate oven. 

MRS. E. G. BOOSE. 



Onion Au Gratiu. 

Boil a few onions until soft and strain. Make a 
thin cream sauce, add a small amount of soup stock 
and the onion, salt and pepper. Put grated cheese in 
each dish served. Over this pour hot soup. Place 
round pieces of buttered toast in the very last thing, 

MRS. J. F. SPRANKLE. 



■SHSHSH5aSHBH5ESa5aSH5a5H5HHH5HSa5HSHSZ5HEE=rHSEJEF 



Peel, eye and shred a small, ripe pineapple; set 
in ice until thoroughly chilled ; then mix this with a 
cup of finely chopped, crisp, white celery, and a 
sweet red pepper cut in dices. Sprinkle over this a 
little French dressing, and let stand a few minutes. 
Then mix with mayonnaise and whipped cream and 
garnish with nut meats. Serve on lettuce leaves. 



4 green peppers (ground) ; one large can of pi- 
mentoes (ground); one large bottle of catsup; one 
onion (ground) ; 3 hard boiled eggs put through the 
grinder and put in last; salt; paprika; five table- 
spoonsful of vinegar; twelve tablespoonsful of oil, 
mixed well. This is very good on head lettuce or cold 
meats. It will also keep some time on ice. 



Beat the yolks of three eggs and one cup of oil 
together. Add the juice of one-half lemon ; one table- 
spoonful of vinegar; one tablespoonful of sugar; 
one-half teaspoonful of mustard (scant) ; dash of 
sayenne pepper. Cream together two tablespoonsful 
of butter and two tablespoonsful of flour, add one 




Pineapple and Celery Salad. 



EVA K. TRUXAL. 



Oil Dressing. 



Mayonaisse Dressing. 



24 



25 



pint of boiling water and cook a little. When cold, 
beat into the mayonnaise. 

MRS. CORBETT. 

Mayonnaise Dressing. 

One-half cup of vinegar ; one-half cup of water ; 
one tablespoonful of sugar; one teaspoonful of salt. 
Let the vinegar and w T ater get luke warm, (do not 
boil). Mix a tablespoonful of mustard and a table- 
spoonful of flour with water until perfectly smooth, 
Beat well yolks of two eggs and add the mustard 
and flour. Pour all in the vinegar and mix well, put 
on the fire and let come to a boil. Add a small piece 
of butter. Beat for ten minutes. Thin with cream 
when readv to serve. 

MRS. ALEXANDER M. HUGHES 
Wilkinsburg, Pa. 

Fish Salad. 

A chopped fish salad made of any kind of cold, 
white fish, hashed with hard boiled eggs, a table- 
spoonful of lemon juice, and about one-half of a cu- 
cumber if desired, mix with salad dressing and serve 
on crisp lettuce. 

MRS. TWILA HUGHES 

Fruit Salad— (Sweet). 

2 bananas; 1 large apple; 1 orange; 4 slices of 
pineapple ; one-half pound of white grapes seeded. 

Let stand and chill ; drain off all juice. Whip to 
a stiff froth one-half pine of cream, add one tea- 
spoonful of vanilla, two tablespoonsful of sugar. Mix 
and serve on lettuce. 

MRS. J, C. HUGHES. 



To the HOUSEKEEPER 



This reproduction shows the exact 
size of our FIVE CENT PACKAGE. 
Your grocer can procure it for you if 
he will. INSIST on having this size 
for FIVE CENTS. 





— ^ ift^lS^) 








TEN . . . „ OUNCES 
NET v,,ni WEIGHT 

* 



CHURCH & DWIGHT CO., New York 



Salads 



27 



«J»£H5HSE5aSZ=HSESE5EHH525H5BSH5ESESHSE5ZSH5H5BSE5r 5HSH525H5H5H5HSHaSHFHSS5aSSSH53£HSH55E5ESESE»3» 

Russian Dressing. 

1 cup of oil mayonnaise; three-fourths cup of 
chili sauce ; 1 teaspoonf ul chopped chives ; one table- 
spoonful of No. 1 Sauce or Worcheshire sauce. 

MRS. B. M. MARLIN. 

Iroquois Red Dressing. 

1 large can of red sweet peppers ; 3 green pep- 
pers; 1 bottle of catsup; 11 tablespoonsful of Olive 
oil; 3 tablespoonsful of vinegar; salt and pepper to 
taste. Use on baked beans, lettuce, tomatoes, endive 
and cucumbers. 

MRS. GRACE B. HAY 

Russian Dressing. 

4 hard boiled eggs; 4 pimentoes; 2 green pep- 
pers ; celery ; 1 onion ; a little cheese. 

^ Put all of this mixture through the grinder and 
drain perfectly dry. Make mayonnaise of eggs and 
oil flavored and colored with catsup. Add mixture : 
to mayonnaise and serve with head lettuce. 

Jellied Cabbage Salad. 

Soften one package of gelatine in a half cup of 
cold water and dissolve in a cup and a half of boiling 
water. When cool, add two cups of chopped cab- 
bage; 1 cup of chopped celery; 3 green peppers; 3 red 
peppers chopped fine;l tablespoonful salt (small); 
one-half cup of sugar; one-half cup of lemon juice; 
one fourth cup of vinegar. 

Mix thoroughly together and turn into a quart 
brick mold, or into individual molds. To serve it in 
brick molds cut into cubes about two inches in diam- 



Shredded Wheat Dishes 



A dainty, wholesome, apetizing meal can be prepared 
with Shredded Wheat Biscuit "in a jiffy." It is ready-cooked 
and ready -to-serve. You can do things with it that are not 
possible with any other "breakfast food." It is the only cereal 
food made in Biscuit form. Combined with fresh and pre- 
served fruit, or with creamed meats or creamed vegetables, or 
simply eaten as a breakfast food with milk or cream, it is de- 
licious, nourishing and satisfying. 

Shredded Wheat is made of the whole wheat, cleaned, 
cooked, drawn into fine porous shreds and twice baked. It is 
the cleanest, purest cereal food made in the world. Recipes 
for making many wholesome "Shreeded Wheat Dishes" will 
be found in this book. 



SHREDDED WHEAT is made in two forms: BISCUIT, for 
breakfast or any meal; TRISCUIT, the Shreeded Wheat 
Wafer, eaten as a toast for luncheon or any other meal with 
butter, cheese or marmalades. Both the Biscuit and Triscuit 
should be heated in the oven to restore crispness before ser- 
ving. Our new Cook Book is sent free for the asking. 



Made by THE SHREDDED WHEAT COMPANY, Niagara Falls. N. Y. 



Salads 29 



eter, set on lettuce leaves with a figure cut from a 
slice of cooked beet above. Serve with mayonnaise 
dressing. 

MRS. G. W. GANN. 

Salad. 

Fill tomato shells with minced pineapple, celery, 
chopped nuts and mayonnaise dressing and garnish 
with greens. 

MRS. C. C. GOODMAN. 

Cooked Salad Dressing. 

Put one cup of hot water, one-fourth cup of 
lemon and vinegar or just vinegar and water into a 
double boiler, add two tablespoonsful of oil, and two 
tablespoonsful of flour and rub together until thick. 
Cook until it assumes the consistency of custard ; re- 
move from fire and add the beaten yokes of two or 
three eggs while hot, and when this is cool add one 
cup of oil by dropping. Season to taste with salt, 
pepper and mustard. Beat with Dover beater until 
light and thin with cream if desired. 

MRS. CLAYTON SCOTT, 
Shamokin, Pa. 

Fruit Salad Dressing. 

Two eggs well beaten, yolks and whites together, 
one-half teaspoonful of mustard rubbed to paste 
with cold water; three tablespoonsful of sweet 
cream; one-half cup of sugar, and lemon juice 
enough to suit the taste. Beat all thoroughly and 
cook until thick. Add whipped cream just before 
serving. Delicious. 

MRS. L. C. HUBBS. 



Delicious Cake 



VOUR Cake, Biscuit and Muffins will be 
light, delicate and of the finest texture if 
made with 

RUMFORD 

"THE WHOLESOME" 

BAKING POWDER. 

O UMFORD excells all other baking pow- 
ders in purity and healthfulness, and food 
made with it will always be nutritious and 
easiiy digested 

TT restores to fine wheat flour the nutritious 
and healthgiving properties removed in the 
process of bolting. 

JT imparts neither a bitter or baking powder 
taste to the food. Does not impair the 
most delicate flavoring which may be used. 

Each can contains an order for a Prac- 
tical Cook Book, complied by the Principal 
of the Boston Cooking School. 



Salads 31 



Mayonnaise Dressing. 

One teaspoonful of mustard; 1 tablespoonful of 
flour; yolks of two eggs; pinch of salt; one-half 
tablespoonful of sugar; three-fourths cup of sweet 
milk. 

Mix all together ; put on stove and let boil until 
it becomes thick enough to drop from knife. Then 
take from fire, let cool a few seconds and add butter 
the size of a walnut, one-fourth cup of vinegar and 
pepper to suit taste. 

MRS. E. M. LIDDLE. 
Beet Salad. 

Dice four medium sized boiled beets that hav^ 
been well cooked. Mix with this two or three hard 
boiled eggs. A little celery may also be added. Mix 
with boiled dressing to which a little mustard has 
been added. Serve on lettuce. 

MRS. E. G. BOOSE. 

Mayonnaise Dressing. 

Yolks of five eggs; 1 teaspoonful of salt; one- 
half cup of vinegar; one-half cup of butter; 1 table- 
spoonful of sugar; one-half teaspoonful of mustard. 

Beat the eggs well ; add other ingredients ; cook 
in a double boiler, stirring constantly. 

MRS. S. M. DAVENPORT. 

Jellied Cucumber Salad. 

Soak one envelope of gelatine in a half cup of 
cold water. Take two cucumers and put one thru 
the food chopper ; cook one in pint of boiling water ; 
simmer for ten minutes, then strain and add water to 



IVh ether Vou Qome in 
Person to the Store, Or 
Shop C/hrough Qur ^Alail 
Order ^Department ^ou 
Will 3lnd Jhis the 

BEST PLACE 
TO SHOP 




Joseph Home Co 

PITTSBURGH, PA. 



Salads 33 



gelatine. Add one-half cup of mild vinegar, one 
half cup of sugar and one teaspoonful of salt. Add 
the balance of the second cucumber which has not 
been cooked. Use coloring and put in mold. 

MRS. ORCUTT, 
Clearfield, Pa. 

Fruit Salad. 

1 cup of Malaga grapes; 1 cup of canned cher- 
ries; 1 cup of pineapple; 1 cup of sliced apples; one 
cup of English walnuts ; one-half cup of seedless rais- 
ins ; 1 large orange cut fine. 

Dressing — Beat together two eggs, three tea- 
spoonsful of sugar, one-fourth teaspoonful of mus- 
tard, 1 tablespoon of cream, three tablespoonsful of 
lemon juice and a pinch of salt. Cook in double boil- 
er. When cool add one-half pint of whipped cream. 
Do not whip it very stiff. 

BETTY CRICKS. 
Tomato and Asparagus Salad. 

Take ring of sliced tomato one inch thick. Stick 
through it three stalks of canned asparagus. Garnish 
with stuffed olives, with almonds and Italian chest- 
nuts that have been parboiled and blanched. Serve 
with French dressing. 

MRS. SPRANKLE. 
Fruit Salad. 

4 oranges cut in small pieces; one can of pineap- 
ple cut in small pieces and juice poured on with sugar 
to suit the taste ; eight bananas picked in small pieces 
with a folk ; stir lightly and set on ice. May be served 
with whipped cream or Mayonnaise dressing. 

MRS. D. M. DeHAAS. 



A Wedding Breakfast 

Take a Buick 6, put in 2% gallons of gasoline, %. pint 
of oil, lots of water, a pair of tire chains, an extra tire. Add 
your best fellow and sift for 50 miles, 



If its a Buick, this recipe is guaranteed. 



DUBOIS GARAGE 

117 South Brady Street - NEVER CLOSED 



Bell Phone 159-W Summerville Phone 43 



N. R. MOORE 

The Leading 
Funeral Director and Emb aimer 



License No. 2020 



DUBOIS, PA. 



Salads 35 



Grape Fruit Salad. 

Take all the fiber from grape fruit; use one- 
third as much pineapple. Serve with French dress- 
ing and garnish with red cherries. 

French Dressing. 

Use very little salt ; 1 tablespoonf ul of sugar ; to 
every spoonful of lemon juice use three of olive oil ; 
sprinkle with paprika. 

MRS. WADE BLOOM. 

Vegetable Salad. 

Carrots diced evenly. Drop in unsalted boiling- 
water. Boil until tender about one hour. Drain can- 
ned peas and use equal parts. Serve on lettuce leaf 
with mayonnaise. 

• MRS. WADE BLOOM. 

Lima Bean Salad. 

Lima beans and green onions cut fine. Serve 
with French dressing. 

MRS. WADE BLOOM. 

New Fruit Salad. 

One-half pound of marshmallows ; three ba- 
nanas ; 4 oranges ; 2 cups of pineapples ; iy 2 cups of 
white cherries stuffed with nuts. 

Slice the bananas and dice the oranges, pineap- 
ples and marshmallows. Drain juice from the fruit 
and powder lightly with sugar. Mix, chill thorough- 
ly and serve on lettuce with whipped cream to which 
has been added a little mayonnaise dressing. 

EVA K. TRUXAL. 



THE BEST 



Laurel Fancy 
Flour 

Lauderbach Barber 
Company 

DUBOIS, PA. 

The 

Reitz Corbett 
Store 



The "Every Day Store" 

For the "Every Day People" 

DuBois, Pa. 




Veal Salad. 

Boil and chop six pounds of veal ; three pounds 
of lean pork; 6 bunches of celery; 1 dozen of hard 
boiled eggs, cut fine. Use two quarts of salad dress- 
ing. This will serve fifty people. 

MRS. H. A. VOSBURG. 

Apple Salad. 

One quart of tart apples, chopped fine ; one pint 
of celery, cut fine; one teacup of English walnuts, 
cut fine ; mix with a good salad. Use at once or the 
apples will turn brown. 

MRS. SNYDER. 

Mayonnaise Dressing. 

Eleven yolks of eggs ; one large cup of vinegar ; 
put vinegar on to heat with one-half cup of butter 
and one-half cup of sugar. Beat yokes thoroughly 
for ten minutes. Then pour the hot mixture in grad- 
ually beating all the time. Set in a double boiler and 
cook until it thickens. When done, add pepper, salt 
and mustard mixed with vinegar. As you use thin 
with whipped cream. 

MRS. QUINN 



The Very Best Flour 
That Money Can Buy 




,^'BIG|0JlF^ 



DUBOIS. PA 



Geo. H. Lum 

State Agent 



C. Luther Lowe & Son 



PIANOS 

Musical Merchandise 



DUBOIS, PA. 



TE5H5HSH5H5HSH5RSH5H5H5H5H5HS2SE5HSH5E5H5H5H52L5¥ 



Shredded Wheat Biscuit for Breakfast. 

Warm the biscuit in the oven to restore crisp- 
ness — don't burn — pour hot milk over it, dipping the 
milk over it until the shreds are swollen ; then pour a 
little cream over the top of the biscuit. Or, serve with 
cold milk or cream, according to individual taste. 

Shredded Wheat Biscuit With Strawberries. 

Prepare berries as for ordinary serving. Warm 
biscuit in oven before using. Cut or crush oblong 
cavity in top of biscuit to form basket. Fill the cav- 
ity with berries and serve with cream or milk. Sweet- 
en to taste. Peaches, blackberries, raspberries, blue- 
berries, pineapple, bananas, and other fruit, fresh or 
preserved, can be served with Shredded Wheat Bis- 
cuit in the same way. 



At six o'clock in the evening, take one pint of 
warm milk, one-half pint of melted lard or butter and 
two cakes of compressed yeast, dissolve in one cup 
of lukewarm water. Make a sponge of this and let 
stand until nine o'clock, then take four eggs, 2 1-2 
cups of sugar, 1-2 teaspoonful of salt, 1-2 teaspoonful 




"And no doubt Eve was glad because 

Her hubby could not say 
Her bread was not like mother made, 

Back in his youthful days." 



BREAD 




Raised Crullers. 



39 




Aty-R-IGB GREAM 

FAMOVS 

MADE IN DUBOIS - SOLD EVERYWHERE 



Do Advertising Men 
Ever Have Throat 
Trouble? 



Surely some of them must suffer with chronic hoarseness if we judge from the way they 
scream daily at the top of their voices through the pages of the newspapers. 
— If their merchandise is good and prices are fair, people will soon find it out; and how 
much more interesting to the reader is an honest word picture of the things the store has 
to sell. 

— No better example of wasted energy than an untruthful advertisement, and this is a day 
when every ounce of power must count. 

— Furthermore, a misleading advertisement is neither fair to the store or to the people who 
read it, for the first is injured and the latter must be offended — that is if they are thinkers. 
—The unpardonable offense here at the Store is MISREPRESENTATION. He or she who 
would do this steals the store's fair name. 

— Selected merchandise — always seaaonoble, sterling as to quality, reasonably priced — needs 
no hurrah or brass band methods to let people know it is here. 
— Think it over. 



Broadbent-Martin Company 



Breads 



41 



•J»5HSHsas2sasHSH5HsasHsasasssHSEaasasasasasH5Hsast 5 .isasasasasasaya asasasasasasasa-i asas sasasasa 

of Arm & Hammer Baking Soda, dissolve in hot 
water, add a little nutmeg if desired. Add this to the 
sponge and stir in enough flour to make stiff as pos- 
sible and let stand until morning. Roll out one-half 
inch thick and cut with cruller cutter. Let raise two 
hours, then fry in hot crisco or lard. Let cool and 
roll in pulverized sugar. 

MRS. J. C. HUGHES. 
Nut Bread. 

4 cups of flour; sift the flour before measuring, 
and one cup of sugar; 1 1-4 cups of sweet milk; 1 
cup of walnuts; 1 egg; 4 teaspoonsfulls of Rumford 
Baking Powder. Bake in a moderate oven. 

, MRS. GEORGE WILLARD. 

Corn Muffins. 

One-half cup of corn meal ; 1 1-2 cups of flour ; 3 
tablespoonfuls of sugar; 1 tablespoonful of butter; 
1 cup of milk; 2 aggs; 4 teaspoonfuls of Rumford 
Baking Powder. 

Mix and sift the dry ingredients ; add the melted 
butter, milk and beaten eggs. Half fill well greased 
muffin pans ; bake in a hot oven 20 to 25 minutes. 

Nut Bread. 

Two-thirds cup of sugar; 1 egg; 1 teaspoonful 
of salt; 1 1-2 cups of milk; 1 cup of nuts; 4 teaspoon- 
fulls of Rumford's Baking Powder; 4 cups of flour. 
The girls thought very good. 

MRS. JENNIE BARBER. 



Wm. Osborn, Pres. 



J. R. Osborn, Sec'y-Treas. 



Osborn Machine Company 

Foundry, Machine and Boiler Shop 
Steel Construction, Fire Escapes 
and Stacks, Mine and Mill Supplies. 

DUBOIS, PA. 



Charles L. Maine, M. D. 

Eye, Ear, Nose and Throat 

H II 

Medical, Sergical and Electrical Treatment of 
the Eye, Ear, Nose and Throat, including 
the accurate, fitting of Glasses. 



BOTH PHONES 
116 West Long Avenue, DUBOIS, PA. 
By First M. E. Church 



Breads 



43 



Brown Bread. 

1 cup of corn meal ; 1 cu pof wheat flour ; 1 cup 
of Graham flour ; 2 teaspoonf uls of Arm & Hammer 
Baking Soda; 1 cup of raisins; 1 teaspoonf ul of 
salt; 2 teaspoonf uls of melted butter; one and three - 
fourths cups of water, three-fourths cup of molasses. 

Beat, turn in mold and steam four hours. 

MRS. DORSEY D. NEFF. 

Eiderdown Biscuits. 

To two cups of pastry flour #dd one-half tea- 
spoonful of salt; one teaspoonf ul of cream of 
tartar; one-half teaspoonful of Arm & Hammer 
baking soda. Sift thoroughly. Rub through flour 

1 tablespoonful lard. Beat stiff, whites of one egg 
stirred into one-half cup of sweet milk and mix into 
the flour. Place on moulding board and work lightly 
until smooth. Roll one-fourth inch thick. Spread 
half with melted butter; fold over the other side; 
prick with fork; cut with a small biscuit cutter and 
bake in quick oven. 

Potato Buns. 

2 cups of mashed potatoes; one cup of sugar; one 
cup of lard or Crisco;, 1 egg; a tablespoonful of salt; 

2 1-2 pints of water; 1 pint of liquid yeast. 

Mash potatoes well, add sugar and egg and salt. 
Beat up light. Add water (lukewarm) and yeast. 
Let stand four hours in warm place. Add lard and 
flour to make stiff as bread. At once, let get light, 
put in pans and when light bake in a quick oven. 

MRS. JERRY MILLER. 



BOTH PHONES 



RETAIL DEPARTMENT 



JOHN E. DUBOIS 

ALL KINDSOF ROUGH AND DRESSED LUMBER 
SHINGLES, LATH, VULCINATE AND 
ASBESTOS ROOFING 



OFFICE: N. BRADY ST., NEAR P. R. R. STATION 
DUBOIS, PA. 




Hospital 
Patrons 



We wish to call your atten- 
tion to the fact that we sell 

EXCLUSIVELY 

The A. B. Gas 
Range 

The Model for America 

All porcelain and baked 
enamel. No more rust, 
no more stove blacking, no 
more dirty hands. 



Hibner-Hoover Hdw. Co. 



12 North Brady Street 



DUBOIS, PA. 



Breads , 45 



Corn Bread. 

Two cups of corn meal; one cup of flour; two 
tablespoonfuls of melted butter; one teaspoonful of 
salt; 2 teaspoonfuls of Rumford Baking Powder; 2 
eggs well beaten ; 1 pint of sweet milk. Bake in shal- 
low pan. 

MRS. C. M. KURTZ. 

Quick Muffins. 

1 egg; 1 tablespoonful of sugar; three-fourths 
cup of butter. Beat well and add one cup of milk, 
pinch of salt; a cup of flour and two teaspoonfuls 
of Rumford Baking Powder. 

MRS. C. M. KURTZ. 
Buns. 

One cup of sweet milk ; one cup of sugar and one 
of lard ; 2 eggs ; salt and sponge. Let raise well. 

Corn Pone. 

2 cups of corn meal ; 2 cups of wheat flour ; 1 cup 
of sugar ; 1-2 cup of melted butter ; 1 egg ; 1 teaspoon- 
ful of salt; 1 teaspoonful of Arm & Hammer baking 
soda ; 2 tbalespoonf uls of cream of tartar and butter- 
milk enough to make a stiff batter. 

MRS. D. J. CARSON. 

Raisin Bread. 

Take dough from bread in the morn the size 
you would take for a loaf of bread. Add one egg, 
one-half cup of sugar and 2 tablespoonfuls of lard. 
Work with hands adding a little more flour. Let rise, 



DuBois Iron Works 



I 

Pattern- Shop, Foundry and Machine 
Shop. 

Grey Iron, Brass and Bronze Castings. 
Dealers in Mill Supplies, Belting. Hose 

and Packings. 
Distrihutors for Diamond Automobile 

Tires. 

Automobile Repairing. 
Special Attention given to caring for 
and repairing storage batteries. 



j 



DuBois Iron Works 

DUBOIS, PENNA. 



Breads 



4 7 



then pull off a piece the size of a biscuit. Flatten this 
out with the hands working the raisins in. Do three 
pieces this way, placing one on top of each other, then 
forming into a loaf as you would jelly roll. 

MRS. SARA LOWE. 

Flannel Cakes. 

2 eggs well beaten; 1 quart of sour milk; 1 tea- 
spoonful of salt; 1 teaspoonful of sugar; 1 table- 
spoonful of melted butter; add flour for the usual 
batter. In the morning put in a teaspoonful of Arm 
and Hammer baking soda dissolved in hot water. 

MRS. SARA LOWE. 

Nut Bread. 

1 cup of sugar (scant) ; 1-2 cup of molasses 
(scant); salt; 1 egg; large tablespoonful of butter; 
2 cups of white flour; 2 cups of graham flour; 2 
cups of buttermilk; 1 teaspoonful of Arm & Hammer 
baking soda; 1 cup of English Walnuts. 

SPRANKLE. 

Biscuits 

Three cups of flour; three teaspoonfuls of Rum- 
ford baking powder, sifted together ; one-half cup of 
lard and butter mixed; one cup of milk. 

MRS. SARA LOVE. 

Brown Bread. 

2 1-2 cups of Graham flour; 1-2 cup of wheat 
flour; 1-2 cup of granulated sugar; 2 large cups of 
sour milk ; 1-2 teaspoonful of salt ; 2 teaspoonfuls of 



A HOME FOR 
THE TRAVELING MAN 

The 

Hotel DuBois 

DUBOIS, PA. 

RATES 
$2.50 and $3.00 per day 



Housewives — 

Before you TRY any recipe 
Order from your grocer 

"WINGOLD" FLOUR High Grade Spring Wheat 
"SNOWFLAKE" Pastry Flour 
KRINER'S Graham Flour 
KRINER'S Pure Rye Flour 
KRINER'S Pure Buckwheat Flour 
KRINER'S Fresh Bolted Corn Meal 

These will give better results 

Grocers — 

Prepare for THESE Orders 
Patronize Home Industries 

L~\ If 17" T)TTVTT7 , "D flour and feed ma nufa cturer 
. 1V1. JVmiNli/lt, DUBOIS, PA. 

BOTH PHONES CORNER DUBOIS and SANDY STREETS 



Breads 49 



Arm & Hammer baking soda; 3 tablespoonfuls of 
molasses ; one-third box of raisins. Let raise 2 hours. 
Bake 1 1-4 hours. 

MRS. CLIFFORD. 

Light Dumplings. 

Two cups of flour, butter size of a walnut, two 
teaspoons of baking powder, one-half teaspoon of 
salt, sift flour, baking powder and salt together, beat 
one egg in cup, fill nearly full of milk, rub flour and 
butter together, take dough size of walnut and roll 
round in hands, cook ten minutes turning once, do 
not put lid on. 

MRS. SARA LOWE. 

Graham Bread. 

2 1-2 cups of graham flour; one cup of wheat 
flour; half cup of sugar; one cup of raisins; 2 cups 
of sour milk ; 2 teaspoonf uls of Arm & Hammer bak- 
ing soda; 1-2 teaspoonf ul of salt; three tablespoon- 
fuls of molasses. Put in pan and let raise one hour, 
then bake in a slow oven one hour or more. 

MRS. CLIFFORD. 

Spoon Bread. 

1 pint of sweet milk ; 4 eggs ; three-fourths of a 
level teaspoonf ul of salt; three-fourths cupfull of 
yellow cornmeal; 1-2 level tablespoonful of butter. 
Bake 25 or 30 minutes. Heat milk ; stir in cornmeal ; 
cook to a smooth mush for ten minutes. Remove 
from fire ; add salt and when cool add the unbeaten 
yolks of the eggs. Mix well and fold in the stiff beat- 
en whites. Pour into a well greased, shallow dish, 
earthen ware preferred, and bake in a moderate oven 



CON ALLEN 

THE SHOE MAN 

Shoes to Fit the Family 

11 West Long Avenue, DUBOIS, PA. 

ANTHONY BROS. 

DENTISTS 
5 WEST LONG AVENUE DUBOIS, PA. 

RESIDENCE RESIDENCE 

C. M. ANTHONY A. J. ANTHONY 

301 East Scribner Avenue 14 East Weber Avenue 

The 

Alpine House 

THOMAS GAFFEY, Proprietor 
DUBOIS, PENNA. 

D. B. CLARK 

FLORIST 

Carnations, Roses and other Cut Flowers 
Always on Hand. 
Potted Plants, Shade Trees, Shrubs. Etc. 



Breads 



51 



until a golden brown. This should double its bulk. 
Serve at once in a dish with a spoon and spread with 
butter. 

MRS. JENNIE BARBER 

Corn Bread. 

Sift together 1 1-2 pounds of wheat flour; 1 
pound of granulated corn meal; 2 ounces of Rum- 
ford baking powder; 1 tablespoonful of salt. Beat 
together three ounces of sugar ; three ounces of but- 
ter and three eggs. Make a stiff batter by adding 
warm milk. Bake in square molds. 

m MRS. E. W. WEBSTER. 

Corn Bread. 

1 cup of sugar; 1 1-2 cups of corn meal; 1 1-2 
cups of flour ; 3 eggs ; 2 tablespoonf uls of butter ; 1 1-2 
cups of sour milk; 1 teaspoonful of Arm & Hammer 
baking soda. 

MRS. E. E. MILLER. 

Coffee Cake. 

Set sponge with one cake of compressed yeast 
dissolved in one-half cup of warm water. Scald 2 1-2 
cups of milk, add 4 or 4 1-2 cups of flour beat thor- 
oughly and let rise. When light add one-half cup of 
butter, three-fourths cup of sugar, two well beaten 
eggs, scant teaspoonful of salt and if real soft a little 
more flour. Stir thoroughly and let rise again. When 
light put in buttered tins and let rise, then put on 
melted butter, sugar and cinnamon and bake. 

MRS. QUINN. 



CENTRAL HOTEL 

JOHN ROKOSKI. PROPRIETOR 
RATES $1.50 PER DAY. SPECIAL BY THE WEEK 
202 WEST LONG AVENUE 

M. Callahan 

Dry Goods and Women's Wearing Apparel 
123 West Long Avenue 
DUBOIS, PA. 




The Tubs 

May Reach 

out for you — but you 
may very easily escape 
them. Every woman 
wants to keep away 
from this kind of work. 
Let us show you our 
way. You will wonder 
why you never thought 
of trying "wet wash" 
before. 



DAILEY'S SANITARY WET WASH LAUNDRY 



BOTH PHONES 



323 WEST LONG AVENUE 



DUBOIS. PA. 



Do It Electrically 

DUBOIS ELECTRIC COMPANY 
DUBOIS, PA. 



Breads S3 

Yeast Bread. 

Scald slightly one pint of new milk; turn into 
the bread pan ; add butter the size of walnut and two 
teaspoonfuls of salt and one small tablespoonfull of 
sugar, let cool, then add one compressed yeast cake, 
which has been dissolved in a cup of luke warm 
water. Gradually add flour, working it meanwhile, 
until the dough is of a proper consistency when it 
should be kneaded on a moulding board until it is 
smooth and elastic. Then put to rise in a warm 
place. It should be ready to knead in small loaves in 
three hours. Knead into loaves as lightly as possible 
and place in greased pans. Let rise one hour or un- 
til about double the size. Bake 35 minutes. 

RUTH MOORE. 

Biscuits 

4 cups of flour; 1-2 teaspoonful of salt; 4 tea- 
spoonfuls of Rumford baking powder, sifted togeth- 
er; rub into this a piece of butter the size of a walnut 
and moisten with 1 1-2 cups of cold water. Bake in a 
hot oven 20 minutes. 

MRS. CLARENCE BRAUGHLER. 

Brown Bread. 

1-2 cup of brown sugar; three-fourths cup of 
baking molasses ; 2 1-2 cups of sour milk ; 2 teaspoon- 
fuls of Arm & Hammer Baking soda ; 4 cups of gra- 
ham flour; 1 cup of raisins; one-half cup of English 
walnuts. 

Mix and let stand one-half hour and bake one 
hour in a moderate oven. 

MRS. WAY. 



DuBois Garbage Co. 

DELP & SON, Proprietors 

Efficient Garbage Collector 

ALL CALLS GIVEN PROMPT ATTENTION 

Price 40 cents per month Office No. 4 South Brady Street 

Bell Phone No. 266-R Summerville Phone 355 

DITCHBURN BROS., 

334 WEST LONG AVENUE 

DUBOIS, PA. 
Dealers in Fancy Groceries, Staple Goods, Flour, Feed and Hay 

Phones: Summerville 36 Bell 154- J 



Long Avenue, DuBois, Pa. 

Specialists in High Grade Gar- 
ments For Women 



DuBois Business College 

The School That Gets Results 
DUBOIS, PA. 
Bookkeeping, Shorthand, Typewriting, Special 
Day, Night or Correspondence Classes 

ask for catalog C . G. KRISE, Principal 




Parker House Rolls. 

Scald one pint of new milk. When cool add two 
tablespoonfuls each of lard and sugar and a cake of 
compressed yeast, one-half teaspoonful of salt, let 
stand over night. In the morning knead into soft 
dough and let rise until light, then roll and cut with 
a large cutter, butter the tops and fold over, let stand 
until light. Bake in hot oven. These are delicious. 

MRS. R. W. JOHNSTON. 

Waffles. 

2 eggs beaten very light ; 1 pint of milk ; 3 table- 
spoonfuls of melted butter ; one level teaspoonful of 
Arm & Hammer soda ; 2 level teaspoonf ulls of cream 
of tartar and flour enough to make fairly stiff. 

MRS. QUINN, 

Muffins. 

One-fourth cup of melted butter ; one scant cup 
of milk ; 2 scant cups of flour ; egg ; salt ; 2 teaspoon- 
f uls of Rumf ord Baking Powder ; one-eighth cup of 
sugar. 

MRS. QUINN. 

Waffles. 

6 eggs well beaten separately ; 2 squarts of but- 
ter milk ; 2 large tablespoonsf ul of melted butter ; one 
teaspoonful of salt; 1 large teaspoonful of Rumf ord 
Baking Powder; one large teaspoonful of Arm & 
Hammer Baking Soda, one large tablespoonful of 
sugar ; flour to make fairly stiff. Add the whites of 
the eggs last. 

MRS. SPRANKLE. 



Robinson 

Furniture 

Company 

THE 

CHEAPEST STORE 
IN DUBOIS 



Chas. J. Bangert & Sons 

GENERAL PRINTERS 
PUBLICITY SPECIALISTS 

DUBOIS, PA. 



Breads 57 



Corn Pone. 

One-half cup of sugar; 1 egg; one pinch of salt; 
4 tablespoonf uls of meat drippings or five of butter , 
one cup of sour milk; one teaspoonful of Arm & 
Hammer baking soda ; one cup of flour and one cup 
of cornmeal. 

Put some f ryings in an iron skillet. Let this get 
smoking hot; then pour in the batter and bake in a 
slow oven. 

MRS. M. A. HEBERLING 
Popovers. 

Three eggs beaten very light; salt; large cup of 
milk, beaten into eggs; large cup of sifted flour. 
Grease pans, have warm and bake 15 minutes in hot 
oven. 

MRS. W. C. ARNOLD. 

Whole Wheat Bread. 

1-2 cup of molasses ; 1 cup sour milk ; 1 teaspoon- 
ful of Arm & Hammer Baking Soda dissolved in the 
sour milk; 1 teaspoonful of Rumford Baking Pow- 
der (mixed with the flour) ; 1 cup of white flour; 1 1-2 
cups of whole wheat flour; one-half cup of English 
walnuts or raisins. 

Nut Bread. 

One cup of granulated sugar; one egg; one tea- 
spoonful of salt ; one and one-half cups of sweet milk ; 
three and one-half cups of flour; four teaspoonfuls 
of Rumford Baking Powder; one cup of chopped 
walnuts. Let raise 45 minutes and bake slowly forty 
minutes. 

MRS. J. E. BARLEY. 



E. W. Webster Co 



Plumbing, Heating, Electric Work 
and Supplies. 

DUBOIS, PA. 



Compliments of— 

Schrecongost Grocery Co. 

215 West Long Avenue 



SCHRUJVTS DRUG STORE 

It will pay you to come to SCHRUM'S 
for anything in the Drug Store line. 

205 West Long Avenue, - - DUBOIS, PA. 

BOTH PHONES 

C. H. McCAFFERTY 

Plumbing and Gas Fitting, 
Hot water and Steam 
Heating 

28 S. FRANKLIN ST. DUBOIS, PA. 



Breads 



59 



Buns That Will Keep One Week or Longer Without 

Baking. 

One cake of yeast soaked in one-half cup of hike 
warm water; one egg; two-thirds cup of shorten- 
ing; one cup sugar; one teaspoonful of salt; after 
mixing let stand 36 hours. Make buns and let raise 
about seven hours. Bake about 20 minutes. 

MRS. BEULAH NEILSON. 

Parker House Rolls. 

One and one-half quarts of sifted flour; 1 large 
pint of fresh milk; 3 tablespoonfuls of melted butter; 
one tablespoonful of sugar; salt; one compressed 
yeast. 

Scald milk ; cool ; add sugar, butter, salt and dis- 
solved yeast. Stir in flour; let rise. When very 
light mix soft as can be handled. Let rise again. 
Roll out lightly. Let rise. Bake about 20 minutes. 

MRS. QUINN. 

Brown Bread. 

1 egg; 1 cup of sour milk; 2 cups of Graham 
flour; one-half cup of molasses; one-half cup of rais- 
ins ; 2 teaspoonf uls of Rumf ord Baking Soda ; pinch 
of salt. 

Steam one and one-half hours. 

MRS. W. R. FORD. 

Bread. 

Handful of sugar ; handful of salt ; 1 tablespoon- 
ful of lard; 3 cups of milk scalded; pour on sugar, 
salt, lard. Stir three cups of cold water, part potato 
water ; add to other flour to mix rather stiff. Dissolve 



I 



I As an Optometrist 

I Can Examine Your Eyes 
and Make Glasses to Re- 
lieve the Headaches 
Caused by Eyestrain 

We Grind Your Lenses 
Kenney' s Op tical Store 

108 North Brady Street DUBOIS, PA. 





OUR WOMEN'S 

READY-TO-WEAR DEPT. 

Is Always Brimful! of the Most Wanted Styles in 

Coats, Suits, Waists, Furs and Dresses 
AT THE LOWEST PRICES 

KLEWANS' DEPARTMENT STORE 

ART AND FLOWER STORE 

WILLIAM G. JONES, Wholesale and Retail 

Flowers for all Occasions 

Green Houses, Locust Street Store 154 West Long Avenue 

Bell and Summerville Phones 



The Ladie's Bazaar 

| DUBOIS, PA. 

Cloaks, Suits, Millinery and Complete 
Line of Infant Wear Specialties 
LOW PRICES 

Int;:!:::*:::::^ 



Breads 6 1 



Fleishmann yeast cake in warm water, add the rest 
and beat very light. Let stand over night. Next 
morning take out part of the rising for light cakes 
or use all for a larger baking of bread. Knead in 
flour. Add a little flour at first and do not make too 
stiff. Let it rise and knead down. When light make 
into loaves and stand an hour. Bake one hour. 

MRS. SPRANKLE. 

Nut Bread. 

Sift together four cups of flour and two tea- 
spoonfuls of Rumf ord Baking Powder. To one-half 
of this add one-half cup of nuts (chopped) and seed- 
ed raisins. Now beat together three-fourths cup of 
sugar, 1 egg, and 1 1-2 cups of milk. Add sifted flour 
then flour with nuts and raisins. Put in 2 small 
greased pans. Let stand about 20 minutes, then bake 
for nearly an hour in moderate oven. 

MRS. E. PITTSLEY. 

Boston Brown Bread. 

One cup of raisins; one-half cup of English wal- 
nuts; 4 cups of Graham flour; one-half cup of sugar; 
2 1-2 cups of sour milk; 2 teaspoonfuls of Arm & 
Hammer Baking Soda. 

Pour in coffee cans with holes in lids ; let stand 
one-half hour and bake in moderate oven 1 hour. 

MRS. GEO. WILLIARD. 

Brown Bread. 

2 cups of whole wheat flour; 1 cup of white flour; 
one-half cup of walnuts; one-half cup of raisins; 
teaspoonful of Rumf ord Baking Powder; 1 teaspoon 
of Arm & Hammer baking soda ; one and one-half 



MILLER & CO. 

Women's Specialty Shop For 

LADIES' COATS and SUITS 

DuBois' Fastest Growing Store 



A. S. MOULTHROP Established 1893 J. O. MOULTHROP 

MOULTHROP BROTHERS 

The Reliable Hardware 
223-225 West Long Avenue 
Du Bois, Pennsylvania 

We make our money buying, not selling. 

A. T. SPRANKLE 

Car Load Buyer - - DuBois, Pa. 

Wholesale and Retail 

Dealer in 

Groceries, Flour, Feed, Hay, Straw Etc. 

Goods Delivered Free In City 
AMERICAN AND EUROPEAN PLANS 

St. JAMES HOTEL 

CHARLES A. DIETZ, Proprietor 

A FINE RESTAURANT and WELL STOCKED BAR 
IN CONNECTION 



OPPOSITE B., R. & P. DEPOT 



DuBois, Pa. 



Breads 63 



cups of sour milk; one-half cup of molasses. Bake 
one hour. Used in hospitals for invalids. 

MRS. S. M. DAVENPORT. 

Nut Bread. 

One cup of sugar; 1 egg; 3 tablespoonfuls of 
melted butter; one scant teaspoonful of salt; 2 cups 
of buttermilk; 2 cups of Graham flour; 2 cups of 
wheat flour; 1 teaspoonful of Arm & Hammer Bak- 
ing Soda ; one cup of nuts. 

Mix and let raise one-half hour. Bake one-half 
hour in slow oven. 

MRS. E. G. BOOSE. 

Brown Bread. 

2 cups of whole wheat flour; one cup of white 
flour ; 1 1-2 cups of buttermilk ; 1-2 cup of molasses ; 
1-2 cup of English walnuts; one-half cup of raisins; 
pinch of salt; 1 teaspoonful of Arm & Hammer Bak- 
ing Soda ; one teaspoonful of Rumf ord Baking pow- 
der. Bake for one hour in a slow oven. 

MRS. T. E. VOSBURG. 

Waffles. 

One quart of sweet milk; three tablespoonfulls 
of Rumford Baking Powder mixed in enough flour 
to make a stiff batter; 1 cup of melted butter; 6 eggs, 
the whites and yolks beaten separately. Add the 
whites last; a little salt and bake at once. They can- 
not be beaten for waffles. 

MRS. L. 0. HUBBS. 



WALTER HATTEN 

INSURANCE 

Real Estate, Investments and 
Surety Bonds 

11 West Long Avenue, 
DUBOIS, PA. 

Hoy's Jewelry Store 

Diamonds, Watches, Clocks, Silver- 
ware and Cut Glass 

A HIGH GRADE LINE 

West Long Avenue :-: DUBOIS, PA. 



| HAY BROS. 

PL UMBERS 

| We are Agents For— 

|| Whitman's Chocolate 

1 Eastman Kodak Films 



We Take Care of Your Wants 

DRUGGI 
MAHAFFEY, - PA. 



W. C. FUGATE, DRUGGIST 



I SANDWICHES 




Italian Sandwich. 

One-half pound of dried beef ; one-fourth pound 
of cream cheese ; 1 pint of tomatoes ; put the beef and 
cheese thru food chopper; add tomatoes which have 
been sieved and cook until thick. Use when cold. 

MRS. B. S. MUNCH. 



Eisleworth Paste. 

1 pound of cheese ; one-fourth pound of butter ; 
juice of one onion; 1 bunch of parsley; 1 teaspoonful 
of mustard ; pepper and salt. 

MRS. ARNOLD. 



Pimento Sandwiches. 

1 pound of cheese; 6 large pickles; 6 hard-boiled 
eggs; 1 small can of pimentoes (drained.) Grind all 
in food chopper; add salt to taste and enough may- 
onnaise to spread. 

MRS. B. S. MUNCH 



Sandwich Filling. 

4 anchovies ; one hard boiled egg ; 1 teaspoonful 
of grated cheese; one teaspoonful of onion juice: 
French dressing to moisten mixture w T hich makes 
smooth paste. Butter thin slices of bread; put oa 
thin layer of paste. Toast in oven and serve hot. 
This amount of paste makes 18 sandwiches. 

MRS. TAYLOR MOORE. 



65 



SPENCER BROTHERS 

Dealers in 

FURNITURE, CARPETS, RUGS, SEWING 
MACHINES, ETC. 

We also sell the Famous REX Bed Spring Adjustable to 
Wood Iron or Brass Beds 

118-122 WEST LONG AVENUE, DUBOIS, PA. 



SAM SHING 

Laundry 



20 South Franklin St. DUBOIS, PA. 



A Complete Line of Woolens Always on Hand. 

A. H. SINDORF 
The Tailor 

OPPOSITE M. E. CHURCH 
101 West Long Avenue, DUBOIS, PA. 



Windsor Hotel 

CHARLES A. McDONALD, Proprietor 

Remodeled, Refurnished - Modern 
Courteous Service 

Opposite B., R. & P. Ry. Station 
DUBOIS, PA. 



Sandwiches 



Cheese and Pimento Sandwich Filling. 

2 hard-boiled eggs ; one small can of pimentoes ; 
one-half pound of cream cheese. Grind in meat 
grinder. 1 egg; 1 teaspoonful of salt; 1 tablespoon- 
f ul of sugar ; 1 tablespoonf ul of flour ; one-half cup of 
vinegar. Boil till thick. Mix dressing with the 
cheese paste and boil 20 minutes. Cool before using. 
If too thick, thin a trifle with cream. 

BETTY CRICKS. 

One quart of tomatoes cooked down to make one 
cup full. One cup of cream cheese put thru food 
chopper; one cup of cooked ham put thru food chop- 
per. Pepper. Mix. Put on stove, add two beaten 
eggs and let heat thru. 

MRS. A. P. WAY. 



1 

j 

v 



L. E. WEBER & CO. 

DuBois' Best Clothing Store 
Agents in DUBOIS for 

Hart, Schaffner & Marx, "Society Brand" 

and "Clothcraft" Clothing 
"Internwoven" Socks — Stetson Hats 



FLUFF RUGS 

Made from old ingrain and brussels car- 
pets. Nothing like them for wean Send 
your old carpets to us. Also weavers of 
rag carpets. 

We call for Work in DUBOIS. 

ROCKTON RUG WORKS 

S. U. B. Phone, - Rockton, Pa. 



jfl PASTRY 



"All the labor of man is for his mouth, 
And yet the appetite is not filled. " 

— Solomon. 



Pumpkin Pie. 

Two cups of pumpkin; three cups of milk; one 
cup of sugar; two eggs; one-fourth teaspoonful of 
cinnamon; one-fourth teaspoonful of ginger; pinch 
of salt. Makes two pies. 

Pastry for Above. 
One cup of flour and one cup of lard. 

MRS. SARA LOVE. 



Pumpkin Pie. 

One cup of pumpkin; 2 eggs beaten light; one 
large cup of milk and cream; one level teaspoonful 
of ginger; one level teaspoonful of cinnamon; one 
level teaspoonful of molasses; a little allspice; two- 
thirds cup of sugar ; grated nutmeg over top. 

MRS. QUINN. 

Flaky Pie Crust. 

Two tablespoonf ulls of lard ; Arm and Hammer 
Baking Soda as big as a pea ; cream together, add one 
cup of flour; three tablespoonf uls of ice water; one 
teaspoonful of salt; mix with a spoon and never use 
the hand. 

MRS. W. W. ALBEIT. 



69 



NURSES 



MARGARET MACFARLANE 
GRADUATE NURSE 
TYLER, PA. 

LEAVE CALLS TYLER 
BOYLES DIRECTORY, M ERCANTI LE CO.. 

DUBOIS. PA. TYLER. PA. 



BEULAH E. HARTMAN, R. N. 
116 WEBER AVENUE 
DUBOIS, PA. 

BELL TELEPHONE, 411-M 



VERNA J. HARTMAN, R. N. 
116 weber avenue 
Dubois, Pa. 

BELL TELEPHONE, 411-M 



MISS ANNA MATTHEWS 
432 KNARR. STREET 
DUBOIS, PA. 

BELL PHONE 294-R - - SUMMERVILLE 461-1 



ELIZABETH C. HUNGER, R. N. 

McCRORY BUILDING 
PUNXSUTAWNEY PA. 

SUMMERVILLE PHONE 311-2 



ANNA C. HUNGER, R. N. 

McCRORY BUILDING 

PUNXSUTAWNEY, PA. 

SUMMERVILLE PHONE 311-2 



ELIZABETH HUTCHISON 
BROCKWAYVILLE, PA. 



INDEPENDENT PHONE 47-W 



SU M M ERVILLE 'PHONE 



MRS. MINNIE BEDELL 

PRACTICAL NURSE 

215H Morrison Street, DUBOIS, PA. 



ANNA BARCLAY 

BELL 'PHONE 354-M 

102 Chestnut Street, DUBOIS. PA. 



A. MAUDE HAYES, R. N. 

BELL 'PHONE 1 6-J 

129 EAST SCRIBNER AVENUE. DUBOIS. PA. 



MISS JULIA E. BUN 

SUMMERVILLE 'PHONE 137 RING 2 

129 Park Avenue, DUBOIS, PA. 



IRENE McFADDEN 
DUBOIS, PA. 

SUMMERVILLE 'PHONE 431 



LENA MURPHY. R. N. 

BELL 'PHONE 125-J 

515 South Main Street, DUBOIS. PA. 



ELLA J. VAIL 

'PHONE 40-B-l WM. E. HAYS RESIDENCE 
109 SOUTH STATE STREET, DUBOIS. PA. 



MILDRED SHOTZBERGER 

Bell Phone 25-J DUBOIS. PA. 



MRS. MAUDE McDEVITT. R. N. 

SUMMERVILLE PHONE I 50-A 

10 EAST WEBER AVENUE. DUBOIS, PA. 



72 



Never Fail Pie Crust. 

One cup of flour; one teaspoonful of Rumford 
Baking Powder; oen-half cup of lard; one-fourth 
cup of boiling water; one-fourth teaspoonful of salt. 
Dissolve lard in boiling water and baking powder. 

MRS. E. R. CRAIG. 

Mince Meat. 

Two pounds of fresh lean beef, boiled and chop- 
ped fine ; one pound of suet, chopped and rubbed to 
a powder; 5 pounds of good cooking apples, chopped, 
2 pounds of raisins seeded and chopped; one pound 
of Sultanos ; 2 pounds of currants ; 3-4 pond of citron 
shredded fine ; one-half pound of orange peel shred- 
ded fine; 2 tablespoonfuls of cinnamon; one tea- 
spoonful of grated nutmeg; 2 tablespoonfuls of 
mace ; one tablespoonf ul each of cloves, all-spice and 
salt; two and one-half pounds of brown sugar; one 
quart of sherry wine or boiled cider; one pint of 
brandy. 

Mix thoroughly, put in crock, cover closely, and 
keep at least three weeks before using. This recipe 
is excellent and has been used in same family for five 
generations. 

MRS. L. S. HAY, MRS. H. A. VOSBURG. 

Green Tomato Mince Meat. 

One peck of green tomatoes chopped fine ; drain 
water off while chopping ; scald three times ; one gal- 
lon of sour apples chopped fine; one pound of suet 
chopped fine ; 4 pounds of raisins ; one cup of strong 
vinegar; 5 pounds of sugar; one tablespoonf ul of 
salt. 



Pastry 



73 



Put on stove and boil until thick; set aside and 
add two tablespoonfuls of cinnamon; one tablespoon- 
ful of ground cloves and one tablespoonful of nut- 
meg. Stir up well, put in jars and seal. (A pint or 
one-half pint of boiled cider added while mince meat 
is boiling will improve it.) 

MRS. FRAMPTON. 

Lemon Custard Pie. 

This recipe is one hundred years old. 

One lemon, grated rind and juice; three scant 
tablespoonfuls of flour; three tablespoonfuls of 
sugar; one tablespoonful of melted butter; one-half 
teaspoonful of Rumford Baking Powder; 2 eggs; 2 
large cups of milk. Make the crust and take the 
whites of the eggs, beat them stiff; add one table- 
spoonful of sugar. Spread on the top of pie. When 
baked return to the oven until light brown. 

MRS. AGNES PIFER. 

Carmel Pie. 

2 cups of brown sugar; butter size of an egg; 
melt in iron skillet and stir until golden brown ; one 
and one-half pints of milk; yolks of three eggs; 2 
tablespoonfuls of corn starch moistened in milk. Use 
whites of eggs for frosting top. 

MRS. B. A. BOOTH. 

Cream Pie. 

Make a custard of one pint of milk, three table- 
spoonfuls of sugar, 2 tablespoonfuls of flour, butter 
size of a hickory nut; yolks of 2 eggs. Fill a baked 



74 



Tested RecipiS 



crust, use two whites of eggs for meringue. Sprink- 
le well with shredded cocoanut and set in oven to 
brown. 

MRS. C. C, GOODMAN. 
Orange Pie. 

Beat thoroughly yolks of two eggs with one-half 
cup of sugar. Add one heaping teaspoonful of flour, 
one even tablespoonful cornstarch dissolved in milk. 
Pour into this one pint of boiling milk. Cook three 
minutes. Let cool and flavor with extract of orange 
Pour into baked crust. Use w T hites with sugar and 
orange extract as merangue. 

Butter Scotch Pie. 

One small cup of brown sugar ; 2 tablespoonf uls 
of corn starch; one egg the yolk beat in with mix- 
ture; one teaspoonful of vanilla and small piece of 
butter, then add milk slowly to dissolve one pint of 
milk. Have the crust baked and after the mixture is 
cooked, put in crust and beat whites as for any other 
pie on top. Return to oven and slightly burn. 

MRS. G. K. HEITZENRETHER. 

Lemon Sponge Pie. 

One lemon; 1 large cup of sugar; one cup of 
sweet milk; 2 eggs ; 1 tablespoonful of butter; 1 table 
spoonful of flour. 

Cream butter and sugar together; add flour; 
separate the whites of the eggs from the yolks, mix- 
ing the yolks with the sugar and butter ; grate part 
of the rind of the lemon; add all the juice, then the 




cup of milk and the whites beaten well. Last fill in 
the crust and bake in moderate oven. 

ADA HEITZENRATHER. 

Lemon Pie. 

Three-fourths cup of granulated sugar; yolks 
of three eggs. 

Mix yolks of eggs and sugar together. Beat un- 
til light; add the rind and juice of one lemon. Boil 
in double boiler until thick, then fold into beaten 
whites of eggs and one-fourth cup of sugar. Pour 
into baked shells; brown in oven. Let custard cool 
before mixing with whites of eggs and sugar. 

MARGARET WARD, 
Punxsutawney, Pa. 

Sugar Cream Pie. 

One cup of sweet cream ; three tablespoonf uls of 
brown sugar ; one tablespoonf ul flour. 

Cream together and bake as custard pie. 

OLLIE E. HIBNER 

Lemon Pie. 

Mix one cupful of sugar and three tablespoon- 
fuls of flour. Add three tablespoonfuls of lemon 
juice ; yolks of two eggs slightly beaten ; one cup of 
milk; one tablespoonful of melted butter and a pinch 
of salt. When thoroly mixed add whites of eggs 
beaten stiff. Bake in one crust. 

MRS. W. C. PENTZ. 

Pumpkin Pie. 

One pint of pumpkin; one teaspoonful of cinna- 
mon; one-fourth teaspoonful of cloves; one tea- 



76 Tested Recipes 

»*+asasasBSBsasasaBES35BsasBBBB3S^3B3BHSa5asasaB&5aSBS55asB5BsasB5g535 



spoonful of salt ; one tablespoonf ul of melted butter ; 
one-half nutmeg; 2 cups of sugar. 

Mix well, then add one quart of new milk; six 
eggs beaten separately, adding the whites last. 

MRS. J. A. SCHWEM. 

Green Tomato Mince. 

One peck of green tomatoes put thru the food 
chopper and drain well, then add a little water and 
cook tender and drain well again. 2 quarts of apples 
after being put thru the food chopper; one cup of 
vinegar; 5 pounds of sugar; 2 pounds of raisins; one 
pound of suet ; one pound of currants or more rais- 
ins; one tablespoonf ul of salt; one teaspoonful of 
cinnamon; one teaspoonful of cloves; one teaspoon- 
ful of nutmeg; one lemon rind and all ground fine, 
then cook all together ; put in jars and seal hot. Will 
keep as long as you want it to. Very good. 

MRS. JENNIE BARBER. 

Mince Meat. 

4 pounds of beef boiled tender and chopped fine. 
Boil the liuqor to one heat; 4 pounds of apples chop- 
ped fine ; 4 pounds of raisins seeded ; chop half of the 
raisins; 4 pounds of currants; 2 pounds of citron 
shaved fine ; three or six oranges, 4 lemons and the 
peeling of two of the oranges grated; one pint of 
cider, Cinnamon, mace, nutmeg and sugar to taste; 
pinch of black pepper and salt. 

MRS. FENNELL. 

Boston Cream Pie. 

Bake in one pan and split. 

2 eggs; one tablespoonf ul of butter; one cupful 



6 




of sugar; one-half cup of milk; one and one-half 
cups of flour; one teaspoonful of vanilla; 2 teaspoon- 
fuls of Rumford Baking Powder. Boil one egg, one 
cupful of milk, 2 tablespoonfuls of sugar, one table- 
spoonful of corn starch, a pinch of salt and a tea- 
spoonful of vanilla and a teaspoonful of butter. 

MRS. WILLIAM PENTZ. 

Mince Meat. 

Chop fine two pounds of tender beef ; one pound 
of beef suet, chopped; 4 pounds of sour apples, chop- 
ped; one pound of currants; 2 pounds of raisins; 
grated rinds and juice of 2 lemons; 3 pounds of 
brown sugar; one level teaspoonful of ground cloves; 
2 level teaspoonfuls of cinnamon; half of a nutmeg 
grated; one teaspoonful of salt. Mix well and add 
one pint of fruit jelly; one pint of boiled cider and 
enough meat broth to moisten. 

MRS. CLARA BRAUGHLER. 

Butter Scotch Pie Fillings. 

Two and three-fourths cups of brown sugar; 4 
tablespoonfuls of butter; 8 tablespoonfuls of milk. 
Cook this until it forms a wax, then add 4 cups of 
milk, yolks of five eggs, and boil. Use the whites of 
the eggs for icing. It's fine. 

J. WILLIAM SMITH. 

Chocolate Pie. 

Heat four tablespoonfuls of chocolate in two 
cups of sweet milk. Mix together the yolks of 4 eggs, 
2 cups of sugar, 2 teaspoonfuls of corn starch with 
one teaspoonful of vanilla. Stir into the hot milk; 



78 Tested Recipes 



put in crust, bake in slow oven. Spread with whites 
and brown. 

MRS. McQUOWN. 

Mince Meat (Excellent.) 

2 bowls of minced beef ; 4 even bowls of chopped 
apples ; one and one-half bowl of stoned raisins ; one 
bowl of best currants ; one-third pound of citron ; one 
small cup of minced suet; grated rind and juice of 
two lemons ; one bowl of sugar ; one-half cup of best 
N. 0. molasses; one wineglass of brandy; one tea- 
spoonful of ground cloves ; one teaspoonf ul of cinna- 
mon ; 2 whole nutmegs ; salt to taste. 

MRS. 0. R. BROWNFIELD. 

Butter Scotch Pie. 

2 cups of milk sweetened to taste with brown 
sugar; piece of butter size of a walnut; 2 tablespoon- 
f uls of cornstarch ; yolks of 2 eggs. Flavor with van- 
illa. Beat the whites of two eggs with two table- 
spoonfuls of sugar. Fill bake shell. Brown in oven. 

MRS. W. L. WYNN. 

Tyler Pies. 

One-half cup of butter ; one and one-half cups of 
sugar ; one cup of sour cream ; 4 eggs ; 2 teaspoonf uls 
of cinnamon ; 2 tablespoonf uls of flour or cornstarch. 
This makes two pies. 

MRS. C. R. ZINN. 

Bean Pie 

Cook beans until soft and put thru colander. 
One and one-fourth cups of beans; one-fourth 
cup of sugar; one egg; one-half teaspoonf ul of salt; 



Pastry 



79 



one-fourth teaspoonful of cinnamon; seven-eights 
cup of milk. Mix sugar, salt, spice and beans; add 
egg, well beaten and milk gradually. Bake in a deep 
plate in a crust with fluted rim. Set in a hot oven 
plate in a crust with a fluted rim. Set in a hot oven 

MRS. NACE H. DRUM. 



faHS 

I PUDDINGS i 

L — [jj 

ui "The proof of the pudding is the eating thereof.'' 

[£5H5H5aSH5ia5HSH5HEHSH5HHH5HSHSHSEHH5HHESHSH5HHH5] 

Date Pudding. 

One pound of dates, chopped and floured; one 
pinch of salt; one cup of suet; one-half cup of nuts; 
one cup of brown sugar ; one egg ; one cup of butter- 
milk and one teaspoonful of Arm & Hammer Baking- 
Soda; mix first flour to stiffen. Steam three hours. 

MRS. MINNIE SCHWEM. 



Fig Pudding. 

One quart of bread crumbs ; one pound of figs ; 
one-half pound of sugar; two tablespoonsful of 
brandy; one egg; one-half pound of suet; one half 
cup of sweet milk ; one teaspoonful of Arm & Ham- 
mer Baking Soda ; steam three hours in double boil- 
er. 

MRS. L. E. SCHOCH. 



Date Pudding. 

3 eggs; three-fourths" cup of sugar; 2 rounding 
tablespoonsful flour; one-half teaspoonful of Rum- 
ford Baking Powder; one-half pound of walnuts; 
one-half pound of dates. Mix ; bake in one layer and 
serve with whipped cream. 

MRS. QUINN. 



80 



Puddings 



81 



Steamed Pudding. 

One pint of bread crumbs ; one egg ; lump of but- 
ter ; one cup of brown sugar ; one cup of sweet milk , 
one cup of raisins; 2 cups of flour; one teaspoonful 
of Arm & Hammer Baking Soda ; one pinch of salt ; 
steam two or three hours. 

Dressing. 

One cup of white sugar; lump of butter; one 
tablespoonful of cornstarch. Cream all together and 
pour over two cups of boiling water. Cook. Add nut - 
meg. 

MRS. U. S. N. GROUSE. 

Fruit Pudding. 

One cup of beef suet; two-thirds cup of bread 
crumbs ; one cup of grated carrots ; 4 egg yolks ; one 
and one-third cups of brown sugar; one grated rind 
of lemon; one tablespoonful of strong vinegar; one 
cup of raisins; three-fourths cup of currants; one- 
third cup of flour; one and one-half teaspoonfuls of 
salt; one teaspoonful of cinnamon; one-half tea- 
spoonful of grated nutmeg; one-fourth teaspoonful 
of cloves, then the whites of four eggs beaten in just 
before serving. 

EVA K. TRUXAL. 

Pudding Sauce. 

One-half cup of brown sugar ; one-fourth cup of 
butter; one egg; one-half cup of boiling water; van- 
I ilia or nutmeg to flavor. Beat butter and sugar to- 
gether; add yolk of egg beaten; stir in gradually 



82 



Tested Recipes 



one-half cup of water; add white of egg beaten stiff 
just before serving. 

EVA K. TRUXAL. 

Huffy Pudding. 

2 eggs; one-half cup of butter; one-half cup of 
sugar ; one cup of sweet milk ; 2 cups of flour ; one cup 
of raisins or cherries, figs, dates, or any fruit to 
taste; two teaspoonsfuls of Rumford Baking Pow- 
der. Steam two hours. 

MISS MARGARET WARD, 
Punxsutawnev, Pa. 

Huckleberry Pudding. 

To one cup of molasses add one teaspoonful of 
Arm & Hammer Baking Soda, dissolved in boiling 
water, then one well beaten egg; one and one-half 
cups of flour and one pint of huckleberries. Bake in 
oven. Serve with any sauce. 

MARGARET WARD. 
Punxsutawnev, Pa. 

Plum Pudding. 

One pint of stale bread crumbs ; one cup of flour ; 
one cup of raisins; one cup of suet or one-half cup 
of butter; one-half teaspoonful of Arm & Hammer 
Baking Soda; one-half teaspoonful of cloves; one- 
half teaspoonful of cinnamon; 2 eggs; one-half cup 
of hot water. Steam for 3 hours. 



MRS. W. A. TERPE. 



83 



Sauce for Pudding. 

One and one-half cups of water ; two-thirds cup 
of sugar; desertspoon of cornstarch; yolk of one 
egg ; juice and rind of one lemon or orange. 

Boil sugar and water until a thin syrup; add 
rind and juice of lemon ; or of orange and cornstarch 
dissolve in water. Cook in double boiler until 
smooth and remove from stove and add beaten yolks 
of egg. 

My Grandmother's Suet Pudding. 

One cup of suet shaved or chopped fine ; one cup 
of molasses ; one cup of sweet milk ; two and one-half 
cups of flour; one teaspoonful of Arm & Hammer 
Baking Soda. The addition of one-half cup of rais- 
ins, one-half cup of nuts and a little citron shaved 
fine improves this pudding but may be omitted. 
Steam three hours and serve with Hard sauce or any 
good sauce. 

MRS. E. G. BOOSE. 

Hard Sauce. 

Beat one-half cup of butter to a cream and grad- 
ually beat in 2 cups of powdered sugar and two table- 
spoonfuls of hot water. Beat till creamy ; flavor to 
taste and set in a cool place to cool and harden. 

MRS. E. G. BOOSE. 

Sauce. 

Drain juice from peaches; add water; butter, 
size of a walnut ; sugar and nutmeg to taste ; thicken 
with flour. 



Tested Recipes 



Steamed Pudding. 

One cup of melted butter ; one cup of sweet milk ; 
one and one-half cups of raisins; one-half cup of 
sugar; one-half cup of currants; one tablespoon each 
of citron, lemon and orange peel, cut fine; three tea- 
spoonfuls of Rumford Baking Powder; 2 cups of 
flour; one-half teamspoonfuls each of cinnamon, 
cloves and nutmeg. Mix ingredients and steam for 
two and one-half hours. Serve with hot liquid sauce. 

MRS. CHAS. SHIPMAN. 

Sterling Sauce. 

Cream one-half cup of butter; add gradually, 
while stirring constantly one cup of brown sugar. 
Then very gradually add four tablespoonfuls of milk 
and one teaspoonful of vanilla. 

MRS. QUINN 

Harvard Pudding. 

Meet three tablespoonfuls of butter; one-half 
cup of molasses ; one-half cup of milk ; one and two- 
thirds cups of flour; one-half teaspoonful of Arm 
& Hammer Baking soda ; one-fourth teaspoonful of 
salt, cloves, nutmeg and allspice ; then add one pound 
of dates stoned and cut. Turn in buttered mold, 
cover, and steam two and one-half hours. 

MRS. QUINN. 

Sauce for Harvard Pudding. 

One-half cup of sugar ; one egg ; piece of butter ; 
one large tablespoon of flour, little vinegar and flav- 
oring. 

Mix flour and sugar ; add egg, well beaten ; pour 



Puddings 



85 



on boiling water until properly thickened. Add but- 
ter, vinegar and little salt. 

MRS. QUINN. 

Date Pudding. 

One cup of suet; one pound of dates; one egg; 
one cup of brown sugar; 1 teaspoonful of Arm & 
Hammer Baking Soda ; one cup of sour milk ; one-half 
cup of raisins ; one-half cup of nuts ; flour enough to 
make stiff batter. Steam three hours. 

Sauce. 

One cup of sugar; one-half cup of butter; yolks 
of two eggs ; one teaspoonful of cornstarch ; one good 
cup of hot water ; add brandy. 

MRS. A. P. WAY. 

Date Pudding. 

One cup of brown sugar ; one cup of buttermilk ; 
one teaspoonful of Arm & Hammer Baking Soda; 
one pound of dates, chopped and floured; one cup 
of suet chopped and one cup of nuts chopped. Flour 
to stiffen. Put in pan and steam three hours. Serve 
with sauce. 

Sauce. 

One and one-half cups of sugar mixed with one 
tablespoonful of flour. Pour on one pint of boiling 
water; stir until free from lumps. Add butter, va- 
nilla and vinegar to taste. 

MRS. W. K. NICHOL. 

Raisin Puffs 

2 eggs; one tablespoonful of sugar; one-half 



50 



Tested Recipes 



,*,5HSH5E5ESE5H5H5H5t5ESE5H5ESSSESHSESEEESHSE5H5B5H5H52SHSH5H5E5H5E^ ,Je 

cup of butter; one cup of milk; one-cup of raisins; 
vanilla ; 2 cups of flour ; steam one-half of an hour in 
cups. Serve with sauce. 

MRS. W. K. NICHOL. 

Nut and Fruit Pudding. 

Three eggs ; one-half cup of milk ; one and one- 
half cups of soft, dry bread crumbs ; one-half cup of 
raisins floured with two tablespoons of flour; one- 
half cup of chopped nuts; one-fourth teaspoonful of 
Rumf ord Baking Powder ; one teaspoonful of cinna- 
mon; one-half teaspoonful of cloves; and a little 
sugar. Grease a bowl; pour in; tightly cover and 
steam two hours and serve with sauce made of one 
cup of sugar; piece of butter size of an egg; yolks of 
two eggs. Beat all together; cook in double boiler 
until about the consistency of cream. Beat the 
whites of two eggs to a stiff froth and stir with one- 
half cup of sweet milk. Beat all together and flavor 
with vanilla. 

MRS. C. M. KURTZ. 

Rice Pudding With Raisins. 

One-third cup of rice; one-half cup of sugar; 3 
cups of milk ; one cup of water ; 2 eggs ; one-half cup 
of raisins; one-fourth teaspoonful of nutmeg. 

Cook rice with one cup of water in double boiler 
until water is absorbed; add two cups of milk. Cook 
till rice is tender. Add the other cup of milk; the 
sugar well beaten, eggs, raisins and nutmeg. Bake 
till custard is set. 

MRS. E. G. BOOSE. 



Puddings 



87 



Chocolate Pudding. 

5 small tablespoonf uls of cornstarch ; four small 
tablespoonfuls each of sugar and chocolate; one 
quart of milk. Cook and pour in molds and set on 
ice. Flavor with vanilla. 

MRS. C. C. GOODMAN. 



Suet Pudding. 

One cup of chopped suet; one cup of chopped 
raisins; one cup of brown sugar; one cup of sweet 
milk; one teaspoonful of cinnamon; one teaspoonfui 
of nutmeg; one-half teaspoonful of Arm & Hammer 
Baking Soda; one-half teaspoonful of salt. Stir in 
flour until thick as cake. Boil three hours. 



Sauce for Pudding. 

One cup of white sugar, one-half cup of butter ; 
one egg; one teaspoonful of nutmeg; 3 tablespoon- 
fuls of hot water. Flavor with vanilla or vinegar. 

MRS. E. E. MILLER. 

< 

Suet Pudding. 

One cup of suet, chopped ; 2 cups of raisins ; one- 
half cup of sugar; 2 cups of flour; one small tea- 
spoonful of cloves; one small teaspoonful of cinna- 
mon ; one-half teaspoonful of salt ; one cup of bread 
crumbs; two teaspoonfuls of Rumford Baking Pow- 
der ; one cup of sweet milk or water. 

Mix dry ingredients; add raisins; mix well; and 
lastly, add milk. Should be of a consistency of a 
stiff dough that can be stirred. Steam two and one- 
half to three hours. Serve with the following sauce : 



88 Tested Recipes 



Sauce. 

One-half cup of sugar; one quart of water; one 
small piece of butter; two tablespoonfuls of corn- 
starch and one teaspoonful of vanilla. 

MRS. CLARENCE BRAUGHLER. 

Strawberry Short Cake. 

Two cups of flour; two teaspoonsfuls of Rum- 
ford Baking Powder; one small teaspoonful of salt; 
one egg beaten in cup, then fill cup with sweet milk. 
Stir into the flour ; add one tablespoon of melted but- 
ter. Bake in quick oven. Use strawberries or any 
kind of ripe fruit with sugar and cream. 

MRS. CHARLES SCALEN. 

Peach Pudding. 

Fill buttered bake dish half full of peaches ; pour 
over top batter made of one tablespoonful of butter; 
one-half cup of sugar; one-half cup of sweet milk; 
one cup of flour; one egg; one teaspoonful of Rum- 
ford Baking Powder. Bake in moderate oven ; serve 
with cream or sauce. 

Sauce. 

Drain juice from peaches, add water, butter size 
of a walnut, sugar and nutmeg to taste, thicken with 
flour. 

Cottage Pudding. 

2 cups of milk ; 4 cups of flour ; 4 teaspoonf uls of 
Rumford Baking Powder; 4 teaspoonf uls of melted 
butter ; one and one-half cups of brown sugar. It's 
great. 

WALTER FISH. 



Puddings 



89 



Orange Puffs. 

One half cup of sugar; two eggs beaten separ- 
ately; one-half cup of sour cream; pinch of salt; 2 
cups of flour; 2 teaspoonfuls of Rumford Baking 
Powder ; juice of one orange and grated rind of one. 
Drop with spoon in hot crisco. 

MRS. E. B. BARTLETT, 
New Castle, Pa. 

Cottage Pudding. 

2 eggs ; one cup of sugar ; one cup of sweet milk ; 
two teaspoonfuls of Rumford Baking Powder; 2 
cups of flour; one pinch of salt; one teaspoon of 
lemon or vanilla. 

Dressing. 

2 tablespoonf uls of flour ; one cup of sugar ; large 
piece of butter ; little nutmeg and brandy. 

MRS. WILLIAM PEAT. 

A Fruit Carrot Pudding. 

Free one cupful of beef suet from membranes 
and work until creamy. Add two and two-thirds cup- 
f uls of stale bread crumbs ; one cupful of grated car- 
rots. Beat the yokes of four eggs very light and add 
gradually, while beating constantly, one and one- 
third cupfuls of brown sugar. Combine the mixture 
and add the grated rind of one lemon and one table- 
spoonful of strong vinegar ; one cupful of raisins, cut 
in pieces ; three-fourths of a cupful of currants, then 
dredgs with one-third cup of flour; one-half tea- 
spoonful of cinnamon ; one-half teaspoonful of grat- 
ed nutmeg; one-fourth teaspoonful of cloves. Add 



90 Tested Recipes 



the whites of four eggs, beaten until stiff. Put in 
buttered mold and steam two and one-half hours. 
This is fine. Try it. 

MRS. JENNIE BARBER. 



CAKE 



HER FIRST ATTEMPT jjj 

She measured out the butter with a very solemn air; 

The milk and sugar also, and she took the greatest care p 

To count the eggs correctly, and to add a little bit nj 

Of baking powder, which you know beginners oft' omit; A 

Then she stirred it all together and she baked it full an hour; ul 

But she never quite forgave herself for leaving out the flour. \j] 

U] fu 



Brown Stone Front Cake. 

Three eggs ; 2 cups of brown sugar ; one-half cup 
of butter; one cup of sour milk; one teaspoonful of 
Arm and Hammer Baking Soda dissolved in milk; 
one cup of raisins stewed tender; two and one-half 
cups of flour; one teaspoonful of cinnamon; one tea- 
spoonful of cloves. Use seaf oam icing. 

MRS. SNYDER. 

Sunshine Sponge Cake. 

Whites of seven eggs ; yolks of five ; one cup of 
fine, granulated sugar ; one scant cup of flour, meas- 
ured after sifting five times; one-fourth teaspoonful 
of Cream of Tartar; one teaspoonful of orange ex- 
tract. 

Beat yolks till thick and set aside. Now add a 
pinch of salt and the cream of tartar to the whites 
and beat till very stiff. Add sugar, beat thoroly; 
then add flavoring and beaten yolks, beat lightly 
and carefully stir in the flour. Bake in tube pans 
forty to fifty minutes. Invert to cool. 

MRS. DORCEY D. NEFF. 



91 



92 



Pink Cake. 

Five cents worth of pink lozengers put in a cup 
and pour hot water over them on night before using ; 
2 cups of sugar; one-half cup of butter; yolk of one 
egg and whites of three beaten to a stiff froth; 2 
small cups of milk ; five cups of flour ; 3 heaping tea- 
spoonfuls of Rumf ord Baking Powder. 

MRS. BLOOM. 

Sponge Cake. 

4 eggs ; 2 cups of sugar ; one cup of hot water ; 
2 cups of flour; 2 teaspoonfuls of Rumf ord Baking 
Powder and a pinch of salt. Flavor to taste. 

Mrs. S. D. SMITH. 

Chocolate Cake. 

One and one-half cups of sugar ; one-half cup of 
butter ; one egg and two yolks ; one-half cup of sour 
milk; one-fourth cake of chocolate melted with one 
cup of boiling water. 

Mix sour milk, chocolate, one teaspoonful of 
Arm & Hammer Baking Soda together; 2 cups of 
flour ; one teaspoonful of vanilla and one teaspoonful 
of Rumford Baking Powder. 

MRS. W. K. NICHOL. 

. 

Sour Cream Cake. 

One cup of cream; one cup of sugar; 2 eggs; 
salt; two-thirds teaspoonful of Arm & Hammer 
Baking Soda; two teaspoonfuls of Rumford Baking 
Powder; two scant cups of flour; vanilla. 

MRS. W. K. NICHOL. 




Hot Water Spice Cake. 

Three tablespoonfuls of melted butter and 
sugar; yolks of two eggs; oue cup of molasses; one 
teaspoonful of cloves and cinnamon, nuts and rais- 
ens; one teaspoonful of Arm & Hammer Baking 
Soda in one cup of boiling water; 2 cups of flour. 

MRS. W. K. NICHOL. 

Angel Food. 

Whites of eleven eggs, beaten stiff; sift into 
these one and one-half cups of sugar ; beat into eggs ; 
then add one cup of flour which has been sifted and 
to which has been added one-half teaspoonful of salt 
and a teaspoonful of cream of tartar. Beat all well 
and bake in a moderate oven about forty minutes. 

MRS. C. BRAUGHLER. 

Ice Cream Cake. 

One cup of sugar ; one-half cup of butter ; three 
eggs beaten separately ; one-half cup of sweet milk ; 
2 cups of flour; one-half teaspoonful each of lemon 
and vanilla extract; 2 teaspoonfuls of Rumford Bak- 
ing Powder. 

Caramel Icing. 

2 cups of brown sugar ; one cup of sweet milk ; 
butter size of a walnut ; let boil until it will roll in a 
ball ; beat until nearly cold. 

HAZEL LIDDLE. 

Satin Cake. 

One cup of grated chocolate ; one-half cup of hot 
water over it and set on stove to melt. One and three- 



94 Tested Recipes 



fourths cups of brown sugar; one-half cup of butter; 
one-half cup of sweet milk; three eggs beaten sep- 
arately. Put in chocolate ; then add 2 cups of flour ; 
one teaspoonful of Rumford Baking Powder; one 
teaspoonful of Arm & Hammer Baking Soda; then 
whites of eggs. Dissolve soda in hot water. 

HAZEL LIDDLE. 

Dark Cake. 

One cup of sugar; three-fourths cup of butter; 
one and one-half cup of apple sauce; two cups of 
flour ; one cup of raisins ; one egg ; 2 teaspoonf uls of 
Arm & Hammer Baking Soda in apple sauce; one 
teaspoonful of cloves ; two teaspoonf uls of cinnamon. 

MRS. CHAS. SCALEN. 

Myrtle Cake. 

One cup of sugar; three-fourths cup of water; 
tablespoonful of butter; 2 cups of flour; 2 teaspoon- 
fuls of Rumford Baking Powder; one egg, all butter 
and sugar thoroly creamed, the unbeaten egg added 
and again well beaten. 

MRS. F. W. PROTHERO. 

Hash Filling. 

One cup of raisins, nuts, and figs; one cup of 
sugar; one-half cup of water. Cook syrup; add fruit 
and nuts. 

MRS. QUINN. 

Sour Cream Filling. 

One cup of sour cream, one cup of sugar ; boil till 
it hairs ; add one cup of nuts. Stir until thick. Any 



Cakes 



95 



kinds of candied fruits are also delicious. 

MRS. QUINN. 

Lemon Filling. 

Grate rind of one lemon and take juice of one-half 
of it; 2 tablespoonfuls of sweet or sour cream and 
powdered sugar to thicken. 

MRS. QUINN. 

Maple Filling. 

One cu pof maple syrup; two-thirds cup of 
sugar; one-half cup of water. Boil; add beaten 
white of one egg and oen cup of chopped nuts. 

MRS. QUINN. 

Mocha Filling. 

Boil one cup of sugar; one-half cup of strong- 
coffee to a thick syrup; one-half cup of butter ( wash 
out salt). Work water out and beat to a cream. 
Gradually add the well beaten yolk of one egg and 
the syrup. 

MRS. F. B. CALVIN. 

Orange Cake. 

One cup of butter, scant, one and one-half cups 
of sugar; one cup of milk; 2 cups of flour; whites 
of four eggs; juice and rind of one-half orange; 2 
teaspoonfuls of Rumford Baking Powder. 

Beat whites stiff and fold in last. 

Icing. 

Use the yolks; beat light; salt; two or two and 
one-half cupfuls of confectioner's sugar; set dish in 



96 Tested Recipes 

♦J«SESHSE5ESEH£5a5ESH5HSESE5ES2SH5B5HSeSE5HSESH5E5H^ESH 5E5E5ESESE5HSESESH525E5S5aS2S£SH5SS55E5H»2» 



hot water till heated thru; beat; juice and rind of 
one-half orange. 

Hot Water Sponge Cake. 

Yolks of four eggs ; 2 teaspoonf uls of cold water ; 
one and one-half cups of granulated sugar, sifted 
twice; beat until very light; add teaspoonf ul of van- 
nilla and one and one-half cups of boiling water. Stir 
briskly ; one and one-half cups of flour ; one and one- 
half teaspoonf uls of cream of tartar; small pinch of 
salt ; put together and sifted twice. Add to batter. 
Beat the whites of four eggs to a stiff froth and add 
to other ingredients. Bake in a slow oven one hour. 

MRS. HULL. 

Cherken Cake. 

One cup of butter ; one cup of sweet milk ; 2 cups 
of sugar ; 3 cups of flour ; eleven eggs, beaten separ- 
ately; 3 teaspoonf uls of Rumford Baking Powder; 
flavor with vanilla. 

Divide the batter into two parts, shave three 
spoonfuls of chocolate ; melt it and put it in one part 
of the batter; put in pans; strip light and dark in 
pans along side of each other. 

MRS. KEISTER. 

Nut Cake. 

2 cups of granulated sugar; one cup of butter; 
one cup of sweet milk ; nine eggs ; 3 cups of flour ; 3 
teaspoonf uls of Rumford Baking Powder ; one pound 
of English walnuts. 

Cream the yolks of three eggs with the butter 
and sugar; add the milk, flour and baking powder. 
Beat the whites of all nine eggs stiff and add. Di- 



Cakes 



97 

5E* 



vide the nuts, placing half in cake and half in the 
icing. Let stand after making till cold. 

MRS. KEISTER. 

Brownstone Front Cake. 

Yolks of four eggs ; whites of two eggs ; 2 cups 
of brown sugar ; one-half cup of thick, sour milk ; one 
teaspoonful of Arm and Hammer Baking Soda, dis- 
solved in the milk ; one cupful of raisins stewed ten- 
der; one cupful of chopped nuts; two and one-half 
cupfuls of flour; one teaspoonful each of cinnamon, 
nutmeg and allspice. 

MRS. C. H. KEIFER. 
Filling. 

Grated rind and juice of one lemon ; yolk of one 
egg; one tablespoonful of cornstarch; one-half cup 
of milk, one-half cup of sugar. 

MRS. C. H. KEIFER. 

Icing. 

One-half cup of water; 2 cups of brown sugar; 
whites of 2 eggs ; boil sugar until it spins a thread. 
Pour slowly on beaten whites. Beat until thick 
enough to spread. Flavor with vanilla and add one 
cupful of chopped nuts. 

MRS. C. H. KEIFER. 
Fruit Cake. 

5 eggs; 2 cups of sugar; three-fourths cup of 
butter; one cup of sweet milk; 3 cups of flour; one 
teaspoonful of Arm & Hammer Baking Soda; one 
teaspoonful of Cream of Tartar ; beat eggs and sugar 



98 



Tested Recipes 



light; acid butter, then milk and flour. For dark part 
take one-half of light dough, put in bowl ; spice with 
two teaspoonfuls of cloves; 2 teaspoonfuls of cinna- 
mon. Hash one pound of figs ; put on stove with one- 
half cup of water and 2 tablespoonfuls of sugar. Boil 
until stiff. Let cool. Hash one pound of dates and 
raisins. Put figs in light part and dates and raisins 
in dark part. 

HAZEL LIDDLE. 

Nut Cake. 

One cup of granulated sugar; one-half cup of 
butter; one-half cup of English walnuts; one-half cup 
milk; one and one-half cups of flour; 2 teaspoonfuls 
of Rumford Baking Powder. 

Cream sugar and butter ; add nuts, yolks of eggs 
beaten into whites. Add to butter, then milk and 
flour with baking powder, sifted through. Bake 
three-fourth hour. 

MRS. G. MILTON ALCORX. 

Chocolate Cake. 

Boil together one cup of grated chocolate: three 
fourths cup of brown sugar; yolk of one egg; one- 
half cup of strong coffee; one teaspoon of vanilla. 
When cool mix into one cup of brown sugar; one- 
half cup of butter; 2 eggs; one-half cup of sweet 
milk; one teaspoonful of Arm & Hammer baking 
soda mixed in two cups of sifted flour; one-fourth 
pound of chopped walnuts. 

Filling. 

One-half cup of sweet milk ; 2 cups of powdered 
sugar; small piece of butter; boil until it threads. 



Cakes 



When cool, flavor and beat until thick enough to 
spread, ice the top of the cake. 

MRS. KNOX. 

Mashed Potato Cake. 

One-half cup of butter; two cups of sugar, 
creamed together ; four yokes of eggs ; one-half cup 
of milk; one cup of grated chocolate; one cup of 
chopped walnuts ; one-half cup of cold, mashed pota- 
toes; one teaspoonful of cinnamon; one teaspoonful 
of cloves; two cups of flour; two teaspoonfuls of 
Rumford Baking Powder; 4 whites of eggs beaten 
stiff and added last. Very fine. 

MRS. T. WATTS, Johnstown, Pa. 

Fruit Cake. 

2 cups of butter ; two and one-half cups of brown 
sugar ; two and one-half cups of molasses ; two cups 
of sour milk; 8 eggs; 2 teaspoonfuls of Arm & Ham- 
mer Baking Soda; 3 pounds of raisins; 3 pounds of 
currants ; one pound of figs ; one-half pound of chop- 
ped dates; one pound of citron shredded fine; one- 
half pound of candied orange peel, shredded fine ; 2 
lemons, grated rind; 2 tumblers of currant jelly; one- 
half pint of brandy; two teaspoonfuls each of cinna- 
mon, mace and nutmeg; one tablespoonful of cloves. 

Mix flour and fruit alternately. Flour enough 
to make quite stiff. Bake three and one-half hours. 
One-half recipe makes large cake. 

MRS. H. A. VOSBURG. 

Fruit Cake. 

2 pounds of seeded raisins; one pound of cur- 
rants; one-half pound of citron; one-fourth pound 



100 



Tested Recipes 



each of orange and lemon peel ; one pound of brown 
sugar; one pound of butter; 11 eggs; 1 nutmeg; one- 
half cup of dark wine; one-half cup of orange or 
light wine or one cup of orange juice ; one pound of 
flour; no baking powder or soda. Flour the fruit 
well. One teaspoonful each of vanilla and rose or 
any flavor preferred. One cup of candied cherries 
are an improvement. Bake slowly about three and 
one-half or four hours. After cake is baked, while 
still warm, pour over top one cup of wine, or one- 
half cup of brandy. 

MRS. L. C. HUBBS. 

Bailed Fruit Cake. 

2 cups of brown sugar; 2 cups of raisins; one 
cup of lard ; two cups of hot water ; one teaspoonful 
of cinnamon; one teaspoonful of nutmeg; one tea- 
spoonful of cloves. 

Boil together good for five minutes then let cool 
well and add three level cups of flour and one level 
teaspoonful of Arm & Hammer Baking Soda. Add 
nuts and citron if you like, but not till last. Very good 
and cheap. 

MRS. ARTHUR C. WEBER. 



Snowdrift Cake. 

One and one-half cupfuls of white sugar mixed 
with one-half cup of butter ; five whites of eggs beat- 
en stiff ; 3 cups of flour sifted before measuring, then 
sifted with three teaspoonfuls of Rumford Baking 
Powder. Flavor with vanilla. This can be baked in 
a loaf or in layers with any desired filling. 

ADA DUNSMORE. 



Cakes 101 

1, 2, 3, 4, Cake. 

One cup of butter; 2 cups of sugar; 4 eggs, one 
cup of milk; 3 cups of flour; 2 teaspoonfuls of Rum- 
I ford Baking Powder. 

Beat the yolks and whites separately. 

MRS. R. EVANS. 

Soda Cake. 

One and three-fourths cups of sugar; one-half 
cup of butter; 3 eggs; one teaspoonful of Arm & 
Hammer Baking Soda; 2 teaspoonfuls of Rumford 
Baking Powder; one cup of sour milk; one table- 
spoonful of lemon extract; 3 cups of flour. 

MRS. E. M. LIDDLE. 

Fruit Cake. 

2 cups of sugar; one cup of butter and lard 
mixed ; 3 eggs ; one pound of raisins cooked ; one tea- 
!] spoonful of cinnamon; one teaspoonful of cloves; one 
teaspoonful of allspice; one teaspoonful of nutmeg; 
2 teaspoonfuls of Arm & Hammer Baking Soda dis- 
solved in one pint of raisin water; 5 cups of flour. 
Bake in loaf. 

MRS. E. M. LIDDLE. 

Crumb Cake. 

2 cups of brown sugar; 2 cups of flour; one-half 
cup of butter and lard mixed. Mix these together 
like pie crust. Take out one cup of crust, then put 
in one egg; one cup of buttermilk; one teaspoonful 
of Arm & Hammer Baking Soda in pan. Stir all to- 
gether; put in pan; take the cup of crust and cover 
top and bake a nice brown. 

HAZEL LIDDLE. 



102 Tested Recipes 



Dark Cake. 

One cup of sugar; three-fourtns cup of butter; 
one and one-half cups of apple sauce ; 2 cups of flour ; 
one cup of raisins; one egg; one teaspoonful of 
cloves ; one teaspoonful of cinnamon ; 2 teaspoonf uls 
of Arm & Hammer Baking Soda dissolved in apple 
sauce. Bake in layers. 

MRS. E. M. LIDDLE. 

White Nut Cake. 

One cup of sugar ; one-half cup of butter ; Cream 
butter and sugar together. One-half cup of sweet 
milk ; one teaspoonful of vanilla ; one teaspoonful of 
Rumford Baking Powder; one and one-half cups of 
flour; one cup of chopped nut meats and lastly, add 
four stiffly beaten whites of eggs. 

HAZEL LIDDLE. 

Walnut Cake. 

Cream together one cup of fine granulated 
sugar and one-half cup of butter; one-half cup of 
sweet milk; one and three-fourths cups of sifted 
flour; one heaping teaspoonful of Rumford Baking 
Powder. Whites of five eggs well beaten. 

MRS. KNOX. 

Filling. 

Yolks of six eggs stirred into one cup of boiling 
milk ; one-half cup of sugar ; add one cupful of chop- 
ped nuts while hot. Put between cake which should 
be cold. 

MRS. KNOX. 



Cakes 



103 



Icing. 

One cupful of sugar; three-fourths cup of boil- 
I ing water stirred until dissolved and cooked until it 
threads. Beat into the white of one egg. 

MRS. KNOX. 

Crumb Cake. 

One egg; one cup of brown sugar; one-half cup 
of butter ; 2 cups of flour ; one-half of small nutmeg ; 
a little cinnamon; one-half cup of sweet milk; one 
teaspoonful of Rumford Baking Powder. 

Rub flour, butter, sugar and spices well togeth- 
er. Take out one cupful of crumbs, then rub in the 
rest. Add the baking powder; beat egg very light; 
add it and the milk to the mixture. When in pan 
j spread over the top a cup of crumbs. 

MRS. S. M. DAVENPORT. 

White Cake. 

2 cups of coffee A. Sugar; whites of four eggs; 
! beat sugar and butter to a cream ; take one-half cup 
I of butter; 2teaspoonfuls of Rumford Baking Pow- 
der; 3 cups of flour and flavoring to suit taste. 

MRS. CHAS. J. BANGERT, 

Devil's Food. 

One cup of chocolate grated; one cup of sweet 
milk ; yolks of 2 eggs. 

Boil chocolate, milk and eggs to a paste. Put 
out to cool while mixing. 6 large tablespoonfuls of 
melted butter; 2 cups of sugar; one cup of sweet 



104 Tested Recipes 



milk ; 3 cups of flour ; 2 teaspoonf uls of Arm & Ham- 
mer Baking Soda. Mix together and add a little 
vanilla. 

MRS. CHARLES J. BANGERT. 

Chocolate Frosting. 

One and one-half cups of powdered sugar; 2 
tablespoonf uls of cocoa ; one tablespoonf ul of butter ; 
and enough hot coffee to dissolve. One teaspoonful 
of cinnamon or vanilla. Not to be cooked. Beat 
light. 

MRS. CHARLES J. BANGERT. 

Devil's Food Cake. 

2 cups of B. sugar ; yolks of three eggs ; one-half 
cup of butter; one-fourth cake of chocolate; one- 
half cup of butter milk; one teaspoonful of Arm & 
Hammer Baking Soda ; 2 cups of flour ; one teaspoon- 
ful of Rumford Baking Powder; one cup of boiling 
water and one spoonful of vanilla. Save whites of 
eggs for icing and bake in layers. 

MRS. HENRY FISH. 

Apple Sauce Cake. 

One cup of brown sugar ; one and one-half egg, 
other half for icing; one-fourth cup of butter; one 
and one-half cups of apple sauce; 2 level teaspoon- 
fuls of Arm & Hammer Baking Soda dissolved in 
apple sauce; one teaspoonful of cinnamon; a pinch 
of cloves ; one cup of seedless raisins, 2 cups of flour ; 
one cup of English walnuts. 

MRS. W. L. WYNN. 



105 



One-half cake of chocolate ; one-half cup of boil- 
ing water; 2 cups of brown sugar; one-half cup of 
butter; one-half cup of sour milk; two and one-half 
cups of flour; 2 eggs; one teaspoonful of Arm & 
; Hammer Baking Soda. 

Put chocolate and soda in dish; add boiling wat- 
er; leave stand; then add the other ingredients. Add 
last the whites of two eggs well beaten. Bake in two 
layers in moderate oven. 

MISS WASHINGTON. 

White Cake. 

2 cups of sugar; one cup of butter; one cup of 
of milk ; 4 cups of flour ; whites of eight eggs ; 2 tea- 
spoonfuls of Rumford Baking Powder. 

Cream the butter and sugar together. Flavor 
to taste. 

MISS WASHINGTON. 
Icing. 

Beat three-fourths of a cup of butter to a cream ; 
add gradually a cup and a half of granulated sugar 
and the yolks of two eggs. Sift two and one-half cups 
of flour with two teaspoonfuls of Rumford Baking 
Powder. Measure one-half pint of water. Beat the 

| whites of the eggs to a stiff froth. Add half the water 
and half the flour to the butter and sugar. Beat 

; thoroly and then add the remaining half of the 
water and flour. Beat constantly for five minutes 
and then stir in carefully the well beaten whites of 
the eggs. Bake in two layers. Put together with 
white icing. 

While baking boil one-half pound of sugar and 
j a half cup of water together until they spin a heavy 



Cakes 



Tested Recipes 

!SHS 2SfeaS252SHSSSaSHSaS52SaHHES*> 

thread. Pour while hot but slowly on the well beaten 
whites of two eggs, beating all the whites and beat 
for five minutes or till rather thick. Spread on cake 
and sprinkle with cocoanut. Put layers together 
with jam. 

MRS. G. K. HEITZENRETHER. 

i 

White Cake. 

Cream with hands 2 cups of sugar and one cup 
of butter; add one cup of milk; 3 cups of flour; and 
three teaspoonfuls of Rumford Baking Powder sift- 
ed together. Add the well-beaten whites of 8 eggs. 
Flavor to suit taste. Bake in layers. 

Filling. 

2 cups of sugar; one-half cup of milk; piece of 
butter size. of a walnut. 

Stir until sugar is dissolved then put on stove 
until it forms a soft ball in cold water. Beat, but do 
not stir. Nuts can be added to cream. 

MRS. H. O'BRIEN. 

Crumb Cake. 

Mix thoroly one-half cup of lard; one cup of 
sugar; 2 cups of flour; one teaspoonful of cinnamon, 
one of cloves and a little grated nutmeg. Set aside 
one-half of this mixture. To the rest add the fol- 
lowing: one egg; 2 tablespoonfuls of molasses and a 
cup of sour milk in which has been dissolved one tea- 
spoonful of Arm & Hammer Baking Soda. Mix well 
and pour into pan. Now sprinkle the reserved mix- 
ture over the top for icing. Bake in a slow oven. 

MRS. M. A. HEBERLING 




Cakes 



107 



Devil's Food Cake. 

One cup of grated chocolate; one-half cup of 
sugar; one-half cup of sweet milk; the yolk of one 
egg. Boil this until it thickens. One cup of sugar; 

| one-half cup of butter; one-half cup of sweet milk; 
2 eggs; 2 cups of flour; one teaspoonful of Rumford 

j Baking Powder and one teaspoonful of Arm & Ham- 
mer Baking Soda. Add the boiled part before put- 
ting into the flour. Suitable for either layers or a 
long loaf. 

MRS. JOHN PAGE. 

Devil's Food. 

Cream two cupf uls of brown sugar and one-half 
cup of butter; to this add the beaten yolks of four 
eggs ; next, one-half cup of sour milk in which a small 
teaspoonful of Arm & Hammer Baking Sdoa has 
been dissolved; add two and one-fourths cups of 
flour. Dissolve two and one-fourth squares of choco ■ 
late in a scant cup of hot water and add to the rest 
with three teaspoonfuls of vanilla. 

MRS. T. E. VOSBURG. 

Spice Cake. 

2 cups of brown sugar; one cup ot sour milk; 
one-half cup of butter; one teaspoonful each of 
cloves, cinnamon and nutmeg. One-half cup of bak- 
ing molasses; 3 eggs; 2 teaspoonfuls of Arm & Ham- 
mer Baking Soda dissolved in warm water ; two and 
one-half cups of flour; one cup of raisins. 

Icing. 

2 cups of brown sugar boiled with one-half cup 
of water ; white of one egg beaten. 

MRS. B. A. BOOTH. 



s 



108 Tested Recipes 



Cake. 

One scant cup of butter ; 2 cups of sugar ; 4 eggs ; 
3 cups of flour; one cup of water; 2 teaspoonfuls of 
Rumford Baking Powder. 

Devil's Food Cake. 

Simmer on stove one cup of white sugar; one- 
half cup of milk ; two-thirds of a box of cocoa. Let 
this cool. Cream one cup of brown sugar and one- 
half cup of butter; three eggs beaten separately; 
one-half cup of milk; 2 teaspoonfuls of Rumford 
Baking Powder and 2 cups of flour. Add above mix- 
ture before whites of eggs, baking powder and flour 
This is a nexcellent cake. 

MRS. CHAS. R. ZINN, 
Reedsville, W. Va. 

Chocolate Cake. 

One-fourth cake of chocolate; one-half cup of 
sweet milk; one-half cup of butter; one and three- 
fourths cups of flour; 3 eggs; one teaspoonful of 
vanilla; one and one-half cups of sugar; one and one- 
half heaping teaspoonfuls of Rumford Baking Pow- 
der. Dissolve chocolate in five tablespoonfuls of hot 
water. Beat sugar and butter to a cream ; add yolks ; 
milk and melted chocolate and flour. Beat vigor- 
ously. Beat whites and stir carefully in mixture. 

MRS. QUINN. 

Imperial Cake. 

One-half pound of butter; one-half pound of 
sugar; yolks of five eggs; grated rind of one-half 
hmon; 2 teaspoonfuls of lemon uice; one-half pound 




of raisins seeded and cut ; one-half pound of walnuts 
broken; one-half pound of flour; one-fourth tea- 
spoonful of Arm & Hammer Baking Soda. Whites 
of the five eggs. 

MRS. QUINN. 

Lemon Filling. 

One cup of sugar ; two and one-half tablespoon- 
fuls of flour; juice and rind of one lemon (rind grat- 
ed) ; 2 tablespoonfuls of butter; one egg. Cook 

MRS. QUINN. 

Gold Cake. 

Yolks of 8 eggs; 2 1-2 cups Swans Down Cake 
Flour ; 1 1-4 cups granulated sugar ; 3-4 cup butter ; 2 
heaping teaspoons baking powder; 3-4 cup water; 
1-2 teaspoon lemon extract. 

Sift flour once, then measure, add baking pow- 
der and sift three times; cream butter and sugar 
thoroughly; beat yolks to a stiff froth; add this to 
creamed butter and sugar, and stir thoroughly thru ; 
add flavor, add water, then flour ; then stir very 
hard. Put in a slow oven at once ; will bake in 30 to 
40 minutes. Invert immediately it is taken from 
oven ; let hang until cold ; cut out as directed. Can be 
used as layers with any kind of filling desired. 

Peanut Filling. 

2 cups of granulated sugar; one and one-half 
cups of sour cream ; one-half cup of butter. 

Boil but do not stir. Put in one cup of peanuts, 
chopped, salt and beat hard. Use this on yellow 
cake. 

MRS SPRANKLE 



110 



Tested Recipes 



Apple Sauce Cake. 

One cup of sugar; one-half cup of butter; one 
teaspoonf ul of cinnamon ; one pinch of cloves ; grated 
nutmeg; one-fourth teaspoonf ul of salt; one cup of 
fresh apple sauce; one teaspoonf ul of Arm & Ham- 
mer Baking Soda dissolved and stirred into hot ap- 
plesauce; 2 cups of flour; raisins, currants, citron, 
nuts. Bake in layers or loaf. 

MRS. W. C. ARNOLD. 

Mocha Cake. 

2 eggs, well beaten; one cup of sugar; one cup 
of flour; one heaping teaspoonf ul of Rumford Bak- 
ing Powder; one-half cup of boiling milk; piece of 
butter size of an egg; one teaspoonf ul of vanilla. 

This will be thin; do not add more flour. It 
makes two layers. 

Filling. 

One and one-half cups of confectioners sugar; 
4 teaspoonf uls of cocoa ; 3 tablespoonf uls of hot cof- 
fee ; butter size of an egg, melted ; stir thoroly until 
creamy but do not cook. 

MRS. W. C. ARNOLD. 



Mountain Snow Cake. 

One-half cup of butter; 2 cups of sugar; one cup 
of milk; two cups of flour; one cup of cornstarch; 
5 whites of eggs; one teaspoonf ul of vanilla; 2 tea- 
spoonfuls of Rumford Baking Powder. 

MRS. J. F. SPRANKLE. 



Cakes 



111 



Burnt Sugar Cake. 

Burn one-half cup of sugar until it smokes in- 
tensely and turns very dark. Then add one-half cup 
of boiling water and cook until it forms a syrup and 
let cool. Then take one and one-half cups of sugar, 
two-thirds cups of butter, yolks of 2 eggs, one cup 
of cold water, 3 cups of flour. Beat butter and sugar 
together until they cream. Add yolks, water and 
burnt syrup, beat well ; sift flour several times. Take 
one-half of flour and add one teaspoonful of Rum- 
ford Baking Powder. To the other half add one 
scant teaspoonful of Arm & Hammer Baking Soda 
and sift several times. Stir flour in butter, flavor 
with vanilla and beat hard, then fold in beaten 
whites of two eggs. Bake in layers. 

Filling. 

Cook two cups of sugar; one-half cup of cream; 
and one-half cups of butter, stirring constantly until 
it ropes. Remove from fire, flavor with vanilla ; beat 
until cool and spread between layers. 

MRS. WM. M. SCHAEFFER, 
Kingwood, W. Va. 

Pound Cake. 

One pound of pulverized sugar; three-fourths 
pound of butter; 12 eggs, beaten separately; 14 
ounces of flour; one teaspoonful of Rumford Baking 
Powder. Bake in slow oven. 

MRS. STELL. 

White Cake. 

One and one-half cups of sugar; one-half cup 
of butter ; two-thirds cup of sweet milk ; two and one- 



112 Tested Recipes 



half cups of flour; two and one-half teaspoonfuls of 
Rumford Baking Powder. .Whites of five eggs beat- 
en. 

MRS. CHAS. SCALEN. 

Raisin Cake. 

2 cups of sugar ; 2 cups of cold water ; 2 cups of 
raisins; one cup of shortening; 2 teaspoonfuls of cin- 
namon; one teaspoonful of cloves; one teaspoonful 
of salt. 

Mix all together and let boil three minutes; 
then let get cold and mix two level teaspoonfuls of 
Arm & Hammer Baking Soda, three and one-half 
cups of flour. Bake about three-fourths of an hour 
in slow oven. Very good baked in a long pan. 

MRS. R. H. YEAGER. 

Silver Fruit Cake. 

Cream one-half pound of butter; add to it one 
pound of powdered sugar and beat until light. Then 
add one cupful of water and three cupfuls of pasty 
flour sifted with two teaspoonfuls of Rumford Bak- 
ing Powder, and beat well. Mix one pound of seeded 
raisins, one fourth pound of shredded citron; one- 
half pound of chopped figs ; one-half pound of chop- 
ped dates; one-half pound of chopped blanched al- 
monds and dust them with one-half cup of flour. Beat 
whites of four eggs. Stir into mixture; add fruit. 
Bake slowly in deep pans lined with paper. 

MRS. J. W. NOLF. 

Tea Cake. 

One cup of sugar; 2 eggs beaten well together; 
one-half cup of butter ; one cup of sweet milk ; 2 cups 



Cakes 113 



of flour; 3 teaspoonfuls of Rumford Baking Powder. 
Bake in layers. 

MRS. GUY MONTGOMERY. 

Chocolate Cake. 

One cup of sugar creamed with a piece of butter 
size of an egg; one egg; One-half cup of chocolate, 
wet with boiling water ; fill cup with sour milk ; one 
teaspoonful of Arm & Hammer Baking Soda; one 
teaspoonful of vanilla; one and one-half cups of 
flour. 

ADALENE HAND. 



Coffee Cake. 

One cup of sugar; one tablespoonful of short- 
ening; one cup of milk; 2 cups of flour; 2 teaspoon- 
fuls of Rumford Baking Powder. Mix well, divide 
in two pie pans. Mix one-half cup of sugar; one- 
half teaspoonful of cinnamon. Sprinkle on top ; bake 
well. 

MISS KATE BOYER. 



Chocolate Cake — No. 1. 

One cup of sugar; one-half cup of butter; nine 
tablespoonf uls of sweet milk ; 2 cups of flour ; 2 eggs ; 
one teaspoonful of Arm & Hammer Baking Soda. 

Chocolate Cake— No. 2. 

One cup of grated chocolate; two-third cup of 
sugar; one-half cup of sweet milk; yolk of one egg; 
one teaspoonful of vanilla. Boil No. 2 like cream; 
when cool mix together. Bake in slow oven. 

MRS. McQUOWN. 



114 Tested Recipes 

♦J«s5HsasES2SESESHSHSHS252S2S3sssESHsasasH5HSc^ asasasasasasasas^ 



Apple Sauce Cake. 

One and one-half cups of apple sauce ; one cup of 
sugar; one-half cup of shortening; one cup of rais- 
ins; 2 cups of flour; 2 level teaspoonf uls of Arm & 
Hammer Baking Soda, dissolved in just enough wa- 
ter to wet. Cream sugar and shortening and add the 
rest. One teaspoonf ul of cinnamon and cloves. 

MRS. THOS. M. ROSS. 

Brown Stone Front. 

3 eggs ; 2 cups light brown sugar ; 1-2 cup of but- 
ter, 1 cup of thick sour milk; 1 teaspoon soda dis- 
solved in the milk; 1 teaspoonf ul cinnamon; 
1 teaspoon allspice; 1 cup of English walnuts chop- 
ped; a little nutmeg; 1 cup of stewed raisins; 2 1-2 
cups of flour. 

Filling Between Layers. 

1 egg ; 1-2 cup sweet milk ; 1 tablespoon corn- 
starch ; 2 tablespoons sugar ; butter the size of a hick- 
ory nut; grated rind and juice of one lemon; cook 
all except the lemon ; put that in last. 

Sea Foam Frosting. 

# 2 cups of brown sugar ; 3-4 cup of water ; boil 
until it thickens; whites of two eggs beaten stiff. 
Pour slowly on eggs and beat until cold and thick; 
add one cup of chopped nuts ; 1 teaspoon vanilla. 
Stir until thick and spread on rapidly. 

MRS. CAL. SWOPE. 



Cakes 115 

Prince of Wales Cake. 

One cup off sugar, half cup of butter, three eggs, 
half cup of sour milk, two cups of flour, one teaspoon 
of cinnamon, half teaspoon of cloves, also a little 
nutmeg if you wish. One pound of raisins ground, 
one teaspoonf ul of soda, two tablespoons of molasses. 

MRS. WILLIAM MENZIE. 

Eggless Raisin Cake. 

One cup of raisins in a pan and pour over them 
two cups of cold water. Place on the stove and cook 
five minutes, let cool, drain off the liquid which 
should fill a cup then cream together one cup of 
sugar and two tablespoons of butter, teaspoon of cin- 
namon, one-half nutmeg grated, (add cloves and all- 
spice if you like), one teaspoon of soda dissolved in 
the cup of liquid, two cups of flour and the raisins. 
Bake in loaf or patty pans. 

MRS. WILLIAM MENZIE. 

Velvet Sponge Cake. 

Two cups of granulated sugar, six eggs, save 
out the whites of two for icing, add the yokes to the 
sugar and beat fifteen or twenty minutes, one cup 
; of boiling water, two and a half cups of flour, one 
teaspoon of baking powder, then add the whites of 
eggs beaten stiff. 

MRS. WILLIAM MENZIE. 

Angel's Food Cake. 

Whites of eleven eggs; one and one-half cups 
of sugar (scant) ; one cup of flour (scant) ; one-half 
teaspoonful of Rumf ord Baking Powder mixed with 



116 



Tested Recipes 



the flour; pinch of salt; one scant teaspoonful of 
cream of tartar mixed with the whites of the eggs ; 
vanilla. Sift sugar and flour ten times. 

Spice Cake. 

One and one-half cups of sugar ; one-half cup of 
butter ; 2 eggs ; one cup of sour milk ; one teaspoon- 
ful of Arm & Hammer Baking Soda; two and one- 
half cups of flour; two teaspoonfuls of Rumford 
Baking Powder; one teaspoonful of cinnamon; one 
teaspoonful of cloves; one teaspoonful of cocoa; one- 
half teaspoonful of nutmeg; one apple chopped fine; 
one cup of raisins ; one-half cup of rolled oats. Bake 
45 minutes in a slow oven. 

MRS. C. E. HAND. 

Chocolate Cake. 

One-half cake of chocolate; one cup of milk; 
yolks of two eggs; boil this together until thick 
Then add one cup of milk; 2 teaspoonfuls of Arm 
& Hammer Baking Soda ; three cups of flour and 2 
cups of brown sugar. 

MRS. W. R. FORD. 
Fruit Cake. 

Two pounds of raisins; three and one-half cups 
of sugar; 6 eggs; one-half pound of butter; one- 
fourth pound of citron; one cup of brandy; 3 pints 
of flour; three teaspoonfuls of cinnamon; one tea- 
spoonful of Arm & Hammer Baking Soda; one-half 
teaspoonful of cloves; three teaspoonfuls of Rum- 
ford Baking Powder. 

MRS. KURTZ. 



Cakes 



117 



Hot Water Sponge Cake. 

2 cups of sugar; 4 eggs; beat eggs and sugar 
fifteen minutes ; one cup of boiling water ; 2 cups of 
flour; one and one-half teaspoonfuls of Rumford 
Baking Powder. 

E. M. MARTIN. 

Sour Cream Filling For Cake. 

One cupful of thick, sour cream ; one cupful of 
sugar; yolks of four eggs; one cupful of chopped 
walnut meats and one-half teaspoonful of vanilla. 

Put cream and sugar in double boiler; add the 
well beaten eggs and when cooked add nut meats and 
vanilla. This is a delicious filling for layer cake. 

MRS. D. J. CARSON. 
Jam Cake. 

One cup of brown sugar ; one-half cup of short- 
ening; one teaspoonful of Arm & Hammer Baking 
Soda; one tablespoonful of cinnamon; 3 eggs; two 
and one-half cups of flour; one cup of jam; 2 table- 
spoonfuls of milk. 

Carmel icing is very nice with this cake. 

MRS. CLAYTON STOVER. 
Dark Cake. 

One cup of brown sugar; one tablespoonful of 
butter; one-third cup of cocoa; one egg; one large 
cup of flour; one cup of buttermilk; one-half tea- 
spoonful of Arm & Hammer Baking Soda. 



US 



Tested Recipes 



Frosting 1 . 

One cup of powdered sugar; one tablespoonful 
of cream; one teaspoonful of melted butter; one tea- 
spoonful of vanilla. 

IRENE M. RICKARD. 

New York Fruit Cake. 

One cup of sugar and one cup of raisins chop- 
ped together; one-half cup of melted butter or lard: 
one cup of sour milk; one-fourth teaspoonful of 
cloves, cinnamon and nutmeg; one teaspoonful of 
Arm & Hammer Baking Soda dissolved in hat water: 
2 cups of flour. 

MRS. U. S. N. CROUSE. 
Dark Cake. 

Four eggs; 2 cups of dark, brown sugar; one- 
half cup of butter; one-half cup of sour milk: one 
level teaspoonful of Arm & Hammer Baking Soda ; 
2 level teaspoonfuls of cinnamon; one level teaspoon- 
ful of cloves; 2 cups of flour; one-fourth teaspoon- 
ful of salt. 

Filling. 

Three tablespoonfuls each of chopped citron, 
seeded raisins and figs. One-half cup of chopped 
almonds; one-half teaspoonful of orange extract. 
Whip all of the above into a boiled white icing. 

MRS. FRANK I. SCHWEM. 

Roxbury Cakes. 

One-fourth cup of butter: one-half cup of sugar: 
whites and yolks of two eggs; beaten separately; 



Cakes 119 

j one-half cup of molasses ; one-half cup of sour milk ; 
one and one-half cups of flour; one-half cup of rais- 
ins; one-half cup of nuts; one teaspoonful of Arm 
& Hammer Baking Soda ; one teaspoonful of cinna- 
mon; one-half teaspoonful of cloves. 

MRS. 0. R. BROWNFIELD. 



Tip-Top Cake— (White). 

One-half cup of butter; one and three-fourths 
cups of sugar; two and one-half cups of flour; one- 
half cup of cornstarch; 2 teaspoonfuls of Rumford 
Baking Powder; one cup of milk; beaten whites of 
five eggs; one teaspoonful of vanilla. 

MRS. CLAYTON STOVER. 

Sponge Cake. 

One and one-half cups of sugar ; five eggs ; two 
and one-half cups of flour ; one scant cup of boiling 
water; 2 teaspoonfuls of Rumford Baking Powder. 
Beat eggs and sugar one-half hour, then add water. 

MRS. CLAYTON STOVER. 



Spice Cake, 

2 cups of brown sugar; one-half cup of butter; 
2 eggs ; one cup of sour milk ; one teaspoonful of Arm 
& Hammer Baking Soda; one teaspoonful of nut- 
meg; one teaspoonful of cinnamon; 2 cups of flour; 
one cup of chopped raisins ; little bit of cloves. 

Icing. 

2 cups of brown sugar; one-half cup of white 
sugar; one-half cup of milk; teaspoonful of butter 
and vanilla. 

MRS. W. C. BAUM. 



120 Tested Recipes 

•J» aSE5HSa5H5a5aSHSa5HSH5H5HSaSHSHSHSHS5BSESE5HH5H5ESa5aSa5ESESH525HSa52Sa5HSHS 5SSS3SBSBSSS3SS1 »J» 



White Cake. 

2 scant cups of sugar ; three-fourths cup of but- 
ter ; one cup of cornstarch ; one cup of milk ; two and 
one-half cups of flour; two teaspoonfuls of Rum- 
ford Baking Powder; whites of four eggs. 

MRS. C. E. BAILEY. 

Apple Sauce Cake. 

One cup of sugar; one-half cup of shortening; 
one-half teaspoonful of cloves; one teaspoonful of 
cinnamon ; one saltspoonf ul of salt ; a little nutmeg ; 
one teaspoonful of Arm & Hammer Baking Soda; 
one cup of raisins; one and three-fourths cups of 
flour ; one cup of sour apple sauce. Bake 45 minutes. 
This requires no eggs or milk. 

MRS. E. E. MILLER. 

Jam Cake. 

One cup of sugar; three-fourths cup of butter; 
one cup of blackberry jam; one teaspoonful of cinna- 
mon; one teaspoonful of nutmeg; one-half teaspoon- 
ful of cloves one-half teaspoonful of Arm & Hammer 
Baking Soda; 2 teaspoonfuls of Rumford Baking 
Powder; three eggs; three tablespoonfuls of sour 
cream ; 2 cups of flour. 

MISS CLARA M. KURTZ. 

Fairchance, Pa. 

Devil's Food. 

One cup of brown sugar; one-half cup of but- 
ter; one-half cup of sweet milk; or sour; 2 cups of 
flour ; 2 eggs ; one small teaspoonful of Arm & Ham- 
mer Baking soda ; one teaspoonful of vanilla. 



Cakes 



121 



One cupful of cocoa or grated chocolate; one 
cup of brown sugar ; one-half cup of sweet milk. Dis- 
solve this on stove ; cool ; mix well with first part. 

Icing. 

Two cups of brown sugar ; one-half cup of sweet 
milk; one tablespoonful of butter. Cook until it 
hardens in cold water; beat until creamy and spread 
| on layers generously. 

Delicious Cake. 

One cup and a half of sugar; two-thirds cup of 
butter. Work these until they form a cream. Add 
the whites of 5 eggs, beaten to a stiff froth. Stir 
and beat until light as foam, then add one-half cup 
of cornstarch dissolved in a little sweet milk. Stir 
in not quite two-thirds of a cup of sweet milk and 
two and one-half cups of flour; 2 teaspoonfuls of 
Rumford Baking Powder and flavor with vanilla. 
Measure flour and sift several times. 

|| Icing. ••• . ■- 

! ■ 

Two cups of white sugar; one cup of water; boil 
until it threads, then add not quite a teaspoonful of 
vinegar or one-half spoon of cream of tartar. This 
keeps syrup from going to sugar. Stir this slowly 
into the beaten whites of two eggs. This may be 
used for Devil's Food Cake or Velvet Cake or Burnt 
Sugar Cake. 

MRS. CHAS. R. ZINN, 

Reedsville, W. Va. 



122 Tested Recipes 



Chocolate Cake. 

Three eggs ; 2 cups of sugar ; three-fourths cup 
of butter; one cup of §our milk; one-half cake of 
Bakers chocolate melted or one cup of cocoa dissolv- 
ed in hot water; one-half teaspoonful of Arm & 
Hammer Baking Soda; two and one-half cups of 
flour with two teaspoonfuls of Rumford Baking 
Powder sifted. Bake in two layers. 

Icing for Chocolate Cake. 

One pound of pulverized sugar; six tablespoon- 
f uls of cream ; add vanilla and beat well. 

MRS. J. C. HUGHES. 

Spice or Dark Cake. 

One : half cup of molasses ; one-half cup of sugar ; 
one-half cup of butter; one cup of sour milk; 2 eggs; 
one level teaspoonful of Arm & Hammer Baking 
Soda; one teaspoonful of ground cloves; one tea- 
spoonful of cinnamon ; one-half cup of chopped wal- 
nuts; one teaspoonful of Rumford Baking Powder 
sifted with 2 cups of flour. 

MRS. J. VERNON HUGHES. 

Sunshine Cake. 

The yolks of five eggs; one cup of sugar; one- 
third teaspoonful of cream of tartar; seven whites of 
eggs; two-thirds cup of flour; one teaspoonful of 
orange extract. 

Beat the yolks until thick and light colored ; beat 
in the sugar gradually; beat the whites until foamy; 
add the cream of tartar and beat until dry; fold part 
of the whites into yolks and su'gar ; fold in the flour ; 




then fold in the rest of the whites and the extract. 
Bake in an unbuttered tube pan between fifty and 
sixty minutes. Let cool in the inverted pan. 

MISS MARGARET CAREY, 
Punxsutawney, Pa. 

Good White Cake. 

One cup of butter; 2 cups of sugar; 3 cups of 
flour; 3 teaspoonfuls of Rumford Baking Powder; 
one cup of water; whites of four eggs. Cream but- 
ter and sugar and in this mix well the flour to which 
baking powder is added, then water and lastly fold in 
the whites of eggs. 

Tea Cake. 

One-half cup of butter; 3 eggs; 2 cups sugar; 1 
cup of milk; 3 teaspoonsful of Rumford Baking Pow- 
der mixed in flour. 

Cream butter; beat in sugar and add each egg 
separately. 

Walnut Chocolate Cake. 

One cup of Baker's chocolate ; one cup of butter ; 
one and one-half cups of flour; one-half cup of milk; 
one cup of walnut meats. 

MRS. JAS. HOLMES. 
One cup of sugar; 2 eggs; two and one-half tea- 
spoonfuls of Rumford Baking Powder; two table- 
spoonfuls of hot water; one teaspoonful of vanilla; 
salt. 

Cream butter; add sugar; yolks of eggs; well 
Ivr.ten, and flour in which baking powder has been 
sifted: milk and chocolate which has been moistened 



124 Tested Recipes 



with hot water. Beat well and add walnut meats. 
Bake in buttered jelly cake pans about twenty min- 
utes. Spread one cake with one-half cup of sweet 
chocolate, moisten with one-fourth cup of boiling 
water and flavored with one teaspoonful of vanilla. 
Sprinkle with broken walnuts. Cover with other 
cake and ice with white frosting. 

MRS. JAS. HOLMES. 

Lady Baltimore Cake. 

One scant half cup of butter; one and one-half 
cups of granulated sugar, sifted; one cup of cold 
water; three even cups of Inglehart's Swans Down 
Prepared Cake Flour, sifted three times before 
measuring; 2 rounded teaspoonfuls of Rumford 
Baking powder; whites of four eggs; flavor with 
one-fourth teaspoonful of almond extract and one 
half teaspoonful of vanilla, mixed. 

Cream the butter and sugar; add one-third of 
the water with one cup of the flour; beat thoroly; 
and add second cup of flour; continue beating; into 
the last cup of flour sift the baking powder and add 
as the others, then the rest of the water ; flavor and 
then cut and fold in the stiffly beaten whites very 
carefully. This will make three layers twelve inches 
square, or 2 layers fourteen inches square. Layer 
cake requires a hotter oven than loaf cake. 

Filling for Lady Baltimore Cake. 

Grind together in meat grinder one-half pound 
of figs, one-half pound of pecans or English walnuts 
and one-fourth pound of raisins. Make a boiled icing 
of two cups of granulated sugar; one-half cup of 
water; whites of two eggs. 



Cakes 



125 



Boil sugar and water together gently without 
stirring, until it threads from the spoon; turn this 
mixture in the slowly beaten whites of the eggs. Beat 
while turning on the hot liquid; continue beating 
until of right consistency to spread; leave out one- 
third and into the rest stir the fruit and nuts. Spread 
the fruit icing between the layers and on the top and 
over this spread the plain white icing. 

This is a most delicious cake and has been much 
sought after by readers of Owen Wistar's interest- 
ing story of Lady Baltimore. 

MISS KATHRYN CUMMINGS, 
Punxsutawney, Pa. 

Devil's Food Cake. 

One-half cake of chocolate; 1-2 cup of butter; 
2 scant cups of white A. sugar; 2 eggs, separated; 
one-fourth teaspoonful of Arm & Hammer Baking- 
Soda ; one teaspoonful of Rumf ord Baking Powder ; 
three cups of sifted flour ; one-half cup of sour milk ; 
one teaspoonful of vanilla; one pinch of salt. 

Melt chocolate in one-half cup of hot water and 
let stand until cold and dissolved ; cream the butter ; 
add sugar gradually till it is light. Then add the 
yolks of the eggs and beat well. Crush soda and 
salt, with baking powder. Sift with the flour three 
times. Before adding flour add melted chocolate, 
then the flour and milk alternately ; whites of eggs, 
beaten and flavoring are added last. Bake in layers. 
Any kind of icing. 

MRS. CHAS. SHIPMAN. 

Devil's Food. 

3 eggs ; one cup of brown sugar ; one-half cup of 
butter; one half cup of sweet milk; one teaspoonful 



126 Tested Recipes 




of vanilla; one teaspoonful of Arm & Hammer Bak- 
ing Soda ; 2 cups of flour. 

Second Part. 

One cup of grated chocolate; one-half cup of 
sweet milk; one cup of brown sugar; one teaspoon- 
ful of vanilla. Put this over the fire until melted ; cool 
and stir into the first part. 

RUTH MOORE, 
Punxsutawney, Pa. 

Prince of Wales Cake. 

Three eggs; one cup of brown sugar; one-half 
cup of butter or lard; one-half cup of sour milk; 2 
tablespoonfuls of syrup; one teaspoonful each of 
cinnamon, cloves, nutmeg and one teaspoonful of 
Arm & Hammer Baking Soda dissolved in a little 
of the milk; two cups of flour; three-fourths of a 
cup of raisins chopped ; add the raisins last and bake. 

MRS. G. K. HEITSENRETHER. 
Fruit Cake. 

One pound of currants; one pound of raisins; 
one pound of nuts; one-half pound of citron and 
lemon and orange peel ; 2 cups of brown sugar ; one 
cup of butter; one teaspoonful each of cinnamon, 
allspice, nutmeg, cloves and Arm & Hammer Baking 
Soda ; one cup of molasses ; one cup of sour milk ; 4 
eggs ; 4 cups of flour. Bake four hours in a moder- 
ate oven and also bake in deep pans. 

MRS. G. K. HEITZENRETHER. 




Dried Apple Or Fruit Cake. 

Soak three cups of dried apples over night; in 
the morning chop fine ; add two cups of molasses and 
cook slowly for one hour. When cool add one cup of 
sugar; one cup of raisins, one cup of sour milk or 
sour cream, three eggs, two teaspoonfuls of Arm & 
Hammer Baking Soda, 2 cups of butter, cinnamon, 
cloves, nutmeg and flour to make a stiff batter. Bake 
in slow oven. This makes two good sized loaf cakes. 

MRS. C. F. BUTLER. 

Crumb Cake. 

Rub together one cup of brown sugar ; one-half 
cup of butter ; 2 cups of flour ; one-half small nutmeg, 
grated; one-fourth teaspoonful of cinnamon. Set 
aside one cup of crumbs; add to the rest of the 
crumbs one-half cup of sweet milk ; one egg ; one tea- 
spoonful of Rumford Baking Powder. Spread the 
cup of crumbs on the top of the cake and bake. 

MRS. C. C. GOODMAN. 

White Cake. 

Cream one-half cup of butter with one and one- 
half cups of sugar. Add one cup of milk; two and 
one-half cups of flour; 2 teaspoonfuls of Rumford 
Baking Powder; the beaten whites of five eggs; 1-4 
teaspoonful of almond extract, and a half teaspoon- 
ful of orange extract. 

This cake should be delicate and fine grained. 
This can be accomplished only by thoroly beating 
before the whites of the eggs are added. The whites 
are folded in quickly and the cake baked in a moder- 
ate oven. Use white icing with cocoanut. 

MRS. KEISTER. 



128 Tested Recipes 

EE* 



Chocolate Cake. 

Cream one-half cup of butter with one and one 
half cups of sugar; 2 beaten eggs; one-half cup of 
sour milk in which has been dissolved one teaspoon- 
f ul of Arm & Hammer Baking Soda ; 2 cups of flour ; 
one teaspoonful of vanilla. 

Have prepared two squares of chocolate melted, 
stir in one-half cup of boiling water; then stir in 
cake batter. Bake in square tins, making two sheets 
of frosting between layers. Make a plain white frost- 
ing. 

MRS. E. M. MARTIN. 

A Good, Eggless, Butterless, Milkless Cake. 

2 cups of sugar; 3 cups of hot water; 3 table- 
spoonfuls of lard; one pound of seeded raisins; one 
teaspoonful of ginger; one teaspoonful of cinnamon; 
one teaspoonful of cloves. 

Boil together for fifteen minutes. After cooling, 
add flour to stiffen ; pinch of salt and two and one- 
half teaspoonfuls of Arm & Hammer Baking Soda 
in flour. 



Velvet Cake. 

Cream one cup of butter; mix into that one and 
one-half cups of flour; then one cup of cornstarch. 
Into that stir one cup of sweet milk into which has 
been stirred 3 teaspoonfuls of Rumf ord Baking Pow- 
der. Then beat whites of eight eggs and mix two 
cups of sugar with them. Put all together, flavor 
to suit the taste. 

MRS. CHAS. R. ZINN. 



129 

fcSHSSsasHsasasssasssHSHsasasasasasasBSHSE^* 

Pecan Cake. 

Beat the whites of six eggs to a stiff froth ; then 
beat together a cupful of butter and 2 of sugar and 
beat in a little of the egg. Add a cupful of flour ; half 
cupful of sweet milk; and another cupful of flour 
mixed with two teaspoonfuls of Rumford Baking 
Powder. Then add the remiander of the eggs. 

To make filling or icing, chop two cupfuls of 
walnuts, and soak them in grated pineapple and 
stir them into the whites of six eggs beaten stiff 
with powdered sugar. Put whole pecan kennels over 
the top of the cake while the icing is soft. 

EVA K. TRUXAL. 

Ginger and Molasses Cake. 
2 cups of sugar ; one of brown and one granulat- 
ed ; 2 cups of molasses. Put on the stove until thor- 
oly heated, but not to boil. Pour in a large bowl. Two 
teaspoonfuls of Arm & Hammer Baking Soda in a 
half cup of hot water. Beat all thoroly, then add 
four eggs, well beaten; 4 teaspoonfuls of ginger; 
flour enough to make a stiff batter and a pinch of 
salt 

MISS MARY ROBINSON. 
Spice Cake. 

Two eggs, beaten separately ; two cups of brown 
sugar; one cup of sour milk; one scant half cup of 
butter ; two and one-half cups of Swan's Down Cake 
flour; one teaspoonful of Arm & Hammer Baking 
Soda; one teaspoonful of allspice; 2 teaspoonfuls of 
cinnamon; one-half teaspoonful of cloves; one-half 
of a grated nutmeg. 

Bake same as other butter cakes. 

MRS. C. C. LEVIS, 
Tyler, Pa. 



Caki 



♦J» iSESHsasssHSBsasasHsasssasssESBsasasHSSSEsssasHJE ; 



Sponge Cake. 

Two eggs, well beaten; one cup of granulated 
sugar ; one cup of flour ; one teaspoonf ul of Rumf ord 
Baking Powder; a pinch of salt; one teaspoonf ul of 
extract ; one-half cup of boiling water, added last. 

MRS. C. C. LEVIS. 

Prune Cake. 

One-third cup of butter ; one and 1-8 cups of sug- 
ar; one cup of stewed prunes; five tablespoonfuls of 
sour milk; one and one-half cups of flour; three- 
fourths teaspoonf ul of Rumf ord Baking Powder; 
one teaspoonful of Arm & Hammer Baking soda; 
one teaspoonful of cinnamon; one teaspoonful of 
cloves; one teaspoonful of lemon extract; yolks of 
two eggs and one whole egg. 

Use the two whites for icing. 

MRS. W. 0. EMERICK. 

Lady Baltimore Cake. 

One-half cup of butter, scant; one and one-half 
cups of granulated sugar, sifted; one cup of cold 
water;. three even cups of Swansdown Cake Flour, 
sifted three times before measuring; whites of four 
eggs ; flavor with one-half teaspoonful of vanilla. 

Cream the butter and sugar; add one-third of 
the water with a cup of the flour; beat thoroly and 
add second cup of flour. Continue beating. Into 
the last cup of flour sift two teaspoonfuls of Rum- 
ford Baking Powder and add as the others; then 
the rest of the water; flavor and then cut and fold 
in the stiffly beaten whites very carefully. Bake 
either three layers or a square tin. 

MRS. J. E. CLAWSON. 



Cakes 



131 



Drop Cakes. 

One and one-half cups of brown sugar; 2 eggs; 
one-half cup of butter; one-half cup of sweet milk; 
one teaspoonful of Arm & Hammer Baking Soda; 
2 teaspoonf uls of cream of tartar ; one-half teaspoon- 
ful of cloves ; one-half teaspoonful of cinnamon ; one- 
half teaspoonful of nutmeg; one-half cup of rais- 
ins; one-half cup of walnuts ; enough flour for stiff 
batter and drop out of teaspoon into pans. 

MRS. J. E. CLAWSON. 

Spice Cake. 

Two cups of light brown sugar ; one-half cup of 
butter ; one cup of sour milk ; two eggs, whites of one 
for icing; one teaspoonful of allspice; two teaspoon- 
f uls of cinnamon ; one-half of a teaspoonful of cloves ; 
nearly one-half of a nutmeg ; one teaspoonful of Arm 
& Hammer Baking soda; two and one-half cups of 
Swansdown Cake Flour." 



Icing for Cake. 

Two cupfuls of light brown sugar; three-fourths 
cup of cold water. Let it boil until it gets brittle on 
cold water, then pour it on the whites of two beaten 
eggs and if it gets too thick thin it with hot water, 
then add to it three-fourths of cupful of English 
walnuts. 

MRS. J. C. CLAWSON. 



I FROZEN DAINTIES 1 

"/ always thot cold victuals nice — 
My choice would be vanilla ice/' 



Norwegian Lemon Ice. 

Cook in a double boiler, two quarts of milk, grat- 
ed rind of one leman and one cup of sugar, when 
cold put in a freezer and partly freeze, then add 
juice of four lemons and another cup of sugar, freeze 
a little more, then add the beaten whites of four eggs, 
when nearly frozen add a pint of whipped cream, 
freeze stiff. 

MRS. CLIFFORD. 

Hot Chocolate Sauce for Ice Cream. 

Melt one tea cup of sugar and three tablespoons 
of chocolate grated, adding one tablespoon of water, 
beat together the yokes of two eggs, one pint of milk, 
one tablespoon of cornstarch. Cook in a double boil- 
er until there is no taste of raw corn starch and it is 
properly thickened, flavor with vanilla. 

MRS. CLIFFORD. 



Peaches in Bloom. 

Select large peaches, remove the stones and peal, 
fill each with chopped almonds, cover with powdered 
sugar, dip in pink icing, and sprinkle thickly with 
grated cocoanut, and when the icing has hardened 
serve with whipped cream. It is well to pin the 



133 



134 



Tested Recipes 



peaches after stuffing, (before putting on the 
icing,) with a toothpick to keep it from falling apart. 
Mix a little powdered sugar with the nuts. 

MRS. CLIFFORD. 

Pine Apple Snow. 

One-half box of gelatine ; one cup of cold water ; 
one cup of sugar. 

Soak gelatine in the water for 1-2 hour; take 
one-half the juice of a can of pineapples, add enough 
cold water to it to make two and one-half cups. Stir 
in sugar and boil three minutes. Pour this on the 
gelatine while hot ; let it stand until it begins to thick- 
en then beat it to a cream. Let this harden enough to 
hold up the fruit then add one cup of apples chopped 
fine. Put into moulds and serve with whipped 
cream. 

MRS. MINNIE SCHWEM. 
Dessert. 

Soak one tablespoonful of powdered gelatin in 
one-fourth cup of cold water for five minutes. Dis- 
solve it in one-fourth cup of boiling water ; add one 
cup of sugar. When cooled to a thick syrup, add 
one pint of heavy cream, beaten stiff ; two tablespoon- 
fuls of chopped candied cherries; one-fourth pound 
of blanched chopped almonds and chopped pineapple. 
Flavor with vanilla or sherry. Pour into moulds and 
let stand until it hardens. 

MRS. P. A. ARNOLD. 

Food for the Gods. 

7 tablespoonf uls of rolled cracker crumbs ; three 
teaspoonf uls of Rumf ord Baking Powder ; 2 scant 



Frozen Dainties 135 



cups of granulated sugar; one-half pound of dates, 
picked to pieces; one pound of English walnuts (in 
shells) ; six eggs, beaten separately. Put whites in 
last. Bake one hour in slow oven. Serve slices with 
whipped cream. Will serve twelve. 

MRS. J. L. SPRANKLE. 

Pineapple Sherbet. 

Two cups of sugar; one quart of water; one 
tablespoonful of gelatine in a little cold water; add 
after water boils 10 minutes ; when cool, strain and 
add juice of two lemons and one can of shredded 
pineapple. Put in white of one egg, beaten stiff. 
Freeze. 

MRS. WAY. 

Southern Delight. 

One-half pound of white grapes, seeded and cut 
up; one pound of English walnuts, chopped; one-half 
pound of marshmallows cut into cubes; 2 slices of 
crystalized pineapple cut fine; one dozen of mara- 
chino cherries cut up ; one pint of whipped cream. 

Mix all together and serve in glasses. 

MRS, W. C. ARNOLD. 

Peach Ice Cream. 

Five eggs, beaten very light ; 2 cups of sugar ; 2 
quarts of cream; one dozen of peaches, peeled and 
cut very fine ; one cup of sugar added and let stand 
about an hour. If not sweet enough, add more sugar. 

MRS. A. P. WAY. 

Sherbet. 

3 oranges; 3 bananas; 3 lemons; 3 cupfuls of 
sugar; one tablespoon of gelatin (or whites of two 



136 Tested Recipes 



eggs). I prefer whites of eggs if gelatine is used. 
Dissolve it in a little cold water; 3 cups of boiling 
water. 

Put sugar and water on stove and allow it to 
come to a boil and let it cool before trying to freeze. 

MRS. CHAS. R. ZINN. 

An excellent dessert for clubs is gingerbread and 
good, rich whipped cream on it. 

MRS. CHAS. R. ZINN. 

Sunday Dessert. — (Fine) 

One-fourth pound of blanched almonds; one doz- 
en of marshmallows ; one dozen of candied cherries ; 
one-half pound of macarons. 

Clip fine with scissors ; put in a vessel and stand 
aside. Dissolve one rounded tablespoonful of gran- 
ulated gelatine in one-fourth cup of cold water; add 
one-fourth cup of boiling water; one cup of sugar; 
stir until dissolved and stand aside to cool. Whip 
one pint of cream stiff ; add gelatine mixture, al- 
monds, cherries, macarones and marshmallows and 
beat until thoroly mixed. Flavor with vanilla and 
pour into moulds. Set on ice or in a cold place until 
cold. Cut in slices to serve. 

MRS. L. C. HUBBS. 

Grape Juice Cream. 

Put two tablespoonfuls of granulated gelatine 
in two cupfuls of grape juice and heat in double 
boiler until gelatine has dissolved ; strain into a bowl ; 
set bowl in a saucepan of ice water and when mix- 
ture begins to thicken, fold in whites of four eggs 
beaten until stiff ; half fill individual moulds first dip- 
ped in cold water, with mixture; to remainder add 



Frozen Dainties 



137 



three-fourths of a cupful of heavy cream beaten un- 
til stiff. Fill molds with cream mixture and chill. 
Garnish with whipped cream. 

MRS. D. J. CARSON. 

Coup Jack.— Will Serve 30 People. 

One-half dozen oranges ; one-half dozen of ban- 
anas; one good sized pineapple cut in dice; one-half 
pound of candied cherries; juice of three lemons, 
large cup of sugar; 

Mix all and keep ice cold; when ready to serve 
fill in sherbet glasses. Put spoonful of lemon water 
ice on top and candied cherry on top of ice. 

MRS. F. W. PROTHERO. 



| CANDIES | 

"7 a?n glad that my Adonis has a sweet tooth in his head." Ej 



Fudge. 

2 cups of sugar; one tablespoonful of butter; 
three-fourths cups of milk ; one square of chocolate. 

Cook altogether until a little dropped in cold water 
will form a soft ball. Then remove from fire, beat 
well, pour into buttered pans and cut in squares. 

FANNIE LIDDLE. 

Pinoche. 

2 cups of brown sugar ; one cup of white sugar ; 
two-thirds cup of milk ; butter size of an egg. When 
done add one-half cup of nuts and vanilla. 

FANNIE LIDDLE. 

Fondant. 

2 cups of sugar ; one-half cup of milk. 

Cook until a soft ball will form in water. Let it 
cool before beating. When cool beat until creamy. 
Spread on top of cake. Add over this sweet choco- 
late melted. 

MRS. F. W. PROTHERO. 
Fudge. 

4 cups of sugar ; one cup of milk ; one-half cake 
of chocolate. 



138 



Candies 



139 



Boil until done ; then add one cup of cold water 
and cook until it forms a ball dropped in cold water. 
Add a good sized piece of butter and vanilla. Let 
cool before stirring and adding nuts. 

MRS. QUINN. 

Cream Candy. 

2 cups of granulated sugar; three-fourths cup 
of water ; pinch of cream of tartar. 

Boil until it forms a soft ball in cold water. Have 
white of one egg beaten real light then beat syrup 
j into egg. Beat till it forms a soft cream to handle. 
Form into creams and when cool drop into melted 
Baker's chocolate with a little parowax melted in 
chocolate. Use any flavor in syrup. Can put Eng- 
lish walnuts on top. 

MRS. A. B. COLLINS, 
Mt. Carmel, Pa. 

Pop Corn Balls. 

One cup of brown sugar; one cup of molasses; 
one tablespoonful of vinegar; butter size of a wal- 
| nut. 

Boil until quite hard tried in cold water. Stir in 
pop corn. Form into balls. 

MRS. QUINN. 

Butter Scotch. 

2 cups of brown sugar; one-half cup of butter; 4 
tablespoonfuls of molasses; 2 tablespoonfuls of wa- 
ll ter; 2 tablspoonfuls of vinegar. 

Stir over fire until dissolved. Boil without stir- 
! ring until it hardens when dropped in cold water. 

MRS. QUINN. 



140 Tested Recipes 



Chocolate Carmels. 

Heat over slow fire 2 cups of brown sugar ; one- 
fourth cup of molasses one-fourth cup of syrup; one 
half cup of cream; 2 tablespoonfuls of butter; one- 
half cake of Baker's grated chocolate. 

Cook without stirring until brittle when droped 
in cold water. 

MRS. QUINN. 

Fudge. 

3 cups of sugar ; 2 cups of milk ; 3 tablespoonfuls 
of cocoa. 

Cook until it forms a soft ball in water. Remove 
from fire and put in a piece of butter size of an egg. 
Cool and beat. Add nuts if desired. 

BETTY CRICKS. 

Divinity Fudge. 

Two and one-half cups of sugar; three-fourths 
cup of corn syrup ; one cup of water. 

Boil until it spins a long thread. Pour into beaten 
whites of two eggs. Add nuts. 

BETTY CRICKS. 

Chocolate Creams. 

Beat the whites of one egg and add to it two table- 
spoonfuls of cold water and half a teaspoonful of 
vanilla. Stir in gradually enough pulverized sugar 
to make a stiff dough. Roll into balls the size of 
marbels and let dry one hour and then drop into 
melted chocolate. Lift out each ball with a fork 
and place on greased paper to harden. 

MRS, JENKINS. 



Candies 141 



Fudge, 

One and one-half cups of granulated sugar ; one 
and one-half cups of brown sugar ; one cup of milk. 

Boil until it forms a soft ball when dropped into 
cold water. Take from the fire and add one tea- 
spoonful of vanilla and a piece of butter the size 
of a walnut. Beat until almost cold. One may add 
chocolate, cocoanut or nutmeats as desired. 

MRS. JOHN PAGE. 

Pickinnany Fudge. 

2 cups of sugar ; one cup of milk ; 2 tablespoon- 
fuls of butter; 4 squares of chocolate (4 ounces) ; fif- 
teen drops of vanilla. 

Cook all together till it will thread; then take 
off stove and stir it until it begins to thicken. Pour 
out on a platter and cut in squares. 

J. WILLIAM SMITH. 

Loaf Candy. 

Two and one-half cups of sugar; three-fourths 
cup of Karo white corn syrup ; one-half cup of water. 

Boil until it forms a soft ball and then take out 
one cup and beat in the whites of two eggs, well 
beaten. Boil the rest till real hard then beat in the 
other. Use fruit as desired. 

MRS. FRED JENKINS. 

Millionaire Fudge. 

Two cups of white sugar; two cups of brown 
sugar ; two cups of milk. 

Let come to a boil and add two squares of Bak- 
er's chocolate. Cook until it forms a soft ball when 
dropped in cold water ; add butter size of a walnut ; 



142 ■ Tested Recipes 

remove from fire and cool. Beat it thoroly then add 
one cup of cocoanut, one cup of peanuts, also wal- 
nuts if desired, one-half pound of marshmallows and 
vanilla. 

BETTY CRICKS. 



PRESERVES I 

We eat what we can and what we can't eat we can." K 

Lemon Butter. 

Juice of five lemons and a little grated rind, one 
cup of sugai;, five eggs, one desert spoon of butter, 
put butter in lemon juice and heat until butter is 
melted, beat yokes and sugar together, beat whites 
to a froth, mix yolks and sugar with lemon juice 
and butter, boil two or three minutes, add beaten 
whites of eggs and cook a minute more. 

MRS. PAUL GENDELL. 



Sugared Orange Peel. 

Soak the skins of six oranges over night, in the 
morning drain and cut in small strips, put on in cold 
water to cover and boil 20 minutes, drain and add 
cold water and boil another 20 minutes, then drain 
and add an equal amount of sugar as there is orange 
peel, put on a slow fire until it melts the sugar and 
boil twenty minutes, then drain and spread ona sug- 
ared board to dry, sprinkle a little sugar over it also. 

MRS. PAUL GENDELL. 

Elderberry Butter. 

One gallon of apple sauce ; 2 quarts of elderberry 
juice ; 2 quarts of sugar ; 2 teaspoonf uls of cinnamon ; 
one teaspoonf ul of cloves ; allspice if you like it. 

MRS. S. M. DAVENPORT. 

143 



144 Tested Recipes 

+** asHSHsasHSHSHsas asrasHsasHSHSHHasasHSSHSBSHSH asssasHsasHSHsss 2shshsh5hshshshs ssssBsssssssas-ai, »J» 

Orange Marmalade. 

One dozen of oranges ; one-half dozen of lemons ; 
peal one-half of oranges and lemons ; sliced thin ; slice 
remaining fruit without pealing; measure and 
to every pint add one and one-half pints of cold 
water. 

Set away until next day; cook one hour; then to 
every quart of fruit add one and one-half pint of 
sugar. Cook until it jellies or thick as desired. 

FANNIE LIDDLE. 

Pear Preserves. 

Four quarts of pears sliced rather thin; their 
weight in sugar ; one half cup of vinegar ; one lemon 
sliced thin. 

Let boil together until right thickness. This is 
delicious. 

MRS. BOYER. 

Tomato Marmalade. 

Pare and slice three quarts of ripe tomatoes; 
remove the peeling from two large lemons and cut 
the pulp fine, take out all seeds ; add two pounds of 
granulated sugar and one cup of seeded raisins ; pur 
into a preserving kettle and cook slowly until thick 
from two to three hours.. 

Put in small jars or glasses and cover with melt- 
ed parafine. 

MRS. A. H. RICKARD. 

Orange Marmalade. 

Six large oranges should weigh one pound, seed- 
less ; 4 lemons ; slice skins very thin ; cut up pulp ; to 
each pound of fruit add three pints of cold water. 



Preserves 145 



Let stand over night, weigh and to every pound add 
one pound of sugar. Boil until all the syrup thickens 
and rinds are transparent. 

MRS. J. F. SPRANKLE. 

Grape Marmalade. 

Use the large Concord grapes. Wash and pick 
them carefully; remove hulls; cook pulp and put thru 
sieve so as to remove seeds. Add to huls and add 
just one-half as much sugar as grapes. Cook until 
it thickens and seal. 

MRS. CLARENCE BRAUGHLER. 

Spiced Grapes. 

Five pounds of grapes. Pulp them and stew ten 
minutes without skins; strain through a course 
sieve, add skins; four pounds of brown sugar, two 
tablespoonsfulls ground cloves; two tablespoonfuls 
of cinnamon; one teaspoonful of salt; one pint of 
vinegar and boil until it thickens. Use grapes that 
are very ripe. 

MRS. KENDIG. 

Quince Honey. 

Four quinces peeled and put thru grinder ; juice 
of one large orange ; quart of water ; three pints of 
sugar. 

Boil to a syrup. Add quinces and oranges. 

MRS. HORNER. 



r 




i nl 



PICKLES 




Peter Piper picked a peck of pickled peppers.' 1 



Chow-Chow 



One-fourth peck of green tomatoes; 2 quarts 
of small onions ; 2 quarts of cucumbers ; six peppers, 
three green and three red ; one large bunch of celery. 

Cut in small pieces and soak in salt water over 
night. 

One large cauliflower, cook in same water over 
night until tender ; Paste : one tablespoonf ul of mus- 
tard; one tablespoonf ul of Tumeric powder; three 
and one-half cups of sugar; one cup of flour; 2 
quarts of cider vinegar. 

Cook in the water it soaks in over night. Make 
the paste whilte it is cooking and when it is tender 
drain and mix pickles with paste and seal hot. 



One peck of green tomatoes ; one dozen ears of 
corn; 2 quarts of string beans; one-half dozen of 
carrots ; one quart of Lima beans ; one quart of cu- 
cumbers ; 5 red peppers ; 4 stalks of celery ; one quart 
of onions; one head of cabbage; 3 quarts of vinegar; 
6 cups of sugar ; 2 tablespoonf uls of mustard or iess ; 
two and one-half tablespoonf uls of Tumeric ; salt to 
taste. 



miss loll McGregor. 



Vegetable Salad. 



147 



148 Tested Recipes 



Chop tomatoes and drain over night. Cook corn, 
beans and carrots. Chop peppers, cabbage and on- 
ions together ; cut the celery and cucumbers in small 
pieces. Mix altogether and cook. 

MRS. U. S. N. CROUSE. 

Corn Salad. 

Chop fine one head of cabbage; eight red pep- 
pers; two bunches of celery; add one and one-half 
pounds of brown sugar ; three tablespoonf uls of salt ; 
one tablespoonf ul of tumeric; three quarts of vine- 
gar, cook until tender; then cut 2 dozen of ears of 
sweet corn and cook fifteen minutes longer. Put in 
jars and seal. 

MRS. A. H. RICKARD. 

Bordeau Sauce. 

One gallon of green tomatoes, chopped fine ; one 
gallon of cabbage and eight onions, chopped; 2 
pounds of brown sugar; 3 quarts of vinegar; one- 
half cup of salt; one-half pound of mustard seed; 
one-half ounce of celery seed; one ounce of whole 
cloves; one ounce of whole peppers; one-half ounce 
of Tumeric (coloring.) 

Mix all together and boil twenty minutes. 

MRS. L. W. PROTHERO. 

Pepper Hash. 

12 green peppers and 12 red peppers (sweet) ; 
one small fire pepper ; 6 medium sized onions. 

Grind all thru a course grinder; and pour boil- 
ing water over; let stand enough to squeeze water 
out with hands. Add one quart of vinegar ; one cup 
of white mustard seed; 3 cups of white sugar; one 



Pickels 



teaspoonful of salt. Boil fifteen minutes. Bottle 
hot or cold. 

MRS. J. A. SCHWEM. 

Cold Pickles. 

2 cups of sugar ; one cup of salt ; one cup of mus- 
tard ; one gallon of vinegar. Take a little of the vine- 
gar and rub sugar, salt and mustard to a smooth 
paste, then add the rest of the vinegar ; do not heat. 
Add cucumbers any time just as they ripen. Will 
keep in a crock unsealed. 

MRS. E. M. LIDDLE. 
Chili Sauce. 

One quart of ripe tomatoes pared ; one red pep- 
per; 2 onions chopped fine; Add two tablespoonfuls 
of sugar; two teaspoonfuls of salt; one teaspoonful 
of cinnamon; one-half teaspoonful of cloves; one- 
third pint of vinegar. Cook all together until nice 
and thick, or about two hours. 

MRS. C. F. BUTLER. 

Beet Salad. 

One quart of cooked beets, chopped fine; ofie 
quart of cabbage; one quart of vinegar; one cup of 
sugar; one cup of horseradish; one teaspoonful of 
black pepper; one teaspoonful of salt. 

Heat together and can. 

MRS. JOHN HAND. 
Corn Salad. 

Twelve ears of corn ; one small head of cabbage ; 
2 red peppers, (chopped fine) ; one quart of vinegar; 



150 Tested Recipes 



one cup of sugar ; salt. 
Boil together; can hot. 

MRS. JOHN HAND. 
Corn Salad. 

Cut the corn from twenty ears ; add three green 
peppers; four to six onions and one head of cabbage, 
chopped; one cup of sugar; two-thirds cup of salt 
and three pints of vinegar. 

Cook until done. Have ready paste made by 
stirring together one-fourth pound of mustard; one 
cup of flour; one quart of vinegar; one teaspoonfui 
of Tumeric. Cook all together and seal in jars while 
hot. 

MRS. C. E. BAILEY. 
Pickles. 

An excellent way to keep pickles one year or 
more. Drop them into boiling water ; but do not boil 
them. Let stay ten minutes, wipe dry and drop in 
cold spiced vinegar. 

MRS. E. E. MILLER. 

Dill Pickles. 

Wash cucumbers and lay in water over night. In 
the morning pack tightly in jars. Fill spaces with 
dill. Make brine of three quarts of water ; one quart 
of cider vinegar; one cup of salt. Boil all together 
and pour over cucumbers, and seal. 

MRS. F. K. ALEXANDER. 

Dill Pickles. 

Wash cucumbers and lay in salt water over night ; 
in the morning pack tightly in jars, filling spaces 



151 



with dill. Make brine of 3 quarts of water; one 
quart of cider vinegar; one cup of salt. Let come 
to a boil and pour over cucumbers. 

MRS. J. A. SCHWEM. 

Mustard Pickles. 

One pint of Lima beans ; one pint of soup beans ; 
boil till nearly done; 2 large bunches of celery; 2 
dozen of little cucumbers; 2 quarts of green toma- 
toes cut fine; one quart of little onions; one large 
head of cauliflower; 2 green peppers; one red pep- 
per; one quart of young beans, cut fine. 

Salt this and let stand to drain. Three quarts 
of vinegar; 4 cups of sugar. Let boil five minutes; 
one-half teaspoonful of loose mustard; three fourths 
cup of flour; one-half ounce of tumeric. Mix with 
vinegar to smooth paste; stir into boiling pickles; 
while boiling, add one ounce of mustard seed, celery 
seed and whole cloves. Boil ten minutes and can. 
Excellent. 

MRS. McQUOWN. 

Dill Pickles. 

Wash and dry medium sized cucumbers. Put 
layer in jar and add a few mixed spices and a little 
dill. Repeat layers of pickles, spices and dill until 
jar is fliled. Meanwhile boil a cup of salt in a full 
teakettle of water; pour over cucumbers and seal 
them tight. 

MRS. FRED TAMLER. 

Chow-Chow. 

One peck of green tomatoes ; one large head of 
cabbage; one head of cauliflower; one-half peck of 



152 Tested Recipes 



onions; 2 heads of celery. 

Chop all together and mix with a cup of salt. 
Allow to stand over night, then thoroly squeeze out 
all the juice. Cook with two quarts of strong vine- 
gar ; 4 cups of brown sugar and a glass of mustard ; 
five cent's worth of mustard seed and five cent's 
worth of celery seed. Seal hot. 

MRS. F. L. TIMLIN. 

Green Tomato Pickle. 

Slice enough unpeeled green tomatoes to make 
about one gallon; salt well and leave stand over 
night; then squeeze out water and add six or seven 
onions sliced. Stir into them one quart of vinegar; 
one cup of brown sugar (or as much more to suit 
taste) ; one tablespoonful of pepper; two tablespoon- 
fuls of mustard seed; two and one-half tablespoon- 
f uls of allspice ; two tablespoonf uls of cloves. 

Boil until all are tender (about fifteen or twenty 
minutes) and put in air-tight sterilized glass jars. 

MRS. THOMAS M. ROSS. 

Cold Catsup. 

Two cups of grated horseradish; 2 cups of on- 
ions; two cups of celery; 3 cups of sugar; one-half 
cup of salt; one peck of ripe tomatoes, chopped fine; 
drain three or four hours ; two tablespoonf uls of cin- 
namon; 4 large peppers; one cup of mustard seed; 
one-half gallon of vinegar. Mix and seal. 

India Relish. 

25 large red peppers; 25 large green peppers; 
remove seeds and chop fine ; 3 quarts of onions, chop- 
ped fine; turn boiling water over chopped peppers 



Pickles 153 



and onions. Let stand ten minutes. Drain and re- 
peat. When thoroly drained add 6 cups of granulat- 
ed sugar; 4 tablespoonfuls of salt; 2 quarts of weak 
vinegar. 

Boil slowly fifteen or twenty minutes and seal 
hot. This makes 4 quarts. 

MRS. JOHN G. LINK. 
Pickles. 

One cup of Heinz white pickling vinegar; one- 
third cup of water; one cup of sugar; one tablespoon 
ful of mixed spices. 

Boil, soak pickles two days and all night in salt, 
then throw into cold water for an hour or two. Put 
in hot vinegar until heated thru. 

MRS. GANN. 

Cucumber Relish. 

12 large cucumbers peeled and some big seeds 
removed; three or four large red peppers; 6 large 
onions. 

Chop up; put on one-half cup of salt and let 
stand three or four hours. Drain and add one table- 
spoonful of celery seed ; two tablespoonfuls of white 
mustard seed ; one and one-half cups of white sugar ; 
one cup of grated horseradish ; one quart of vinegar. 
Do not cook. 

MRS. QUINN. 

Mustard Chow-Chow. 

One quart of small onions; one dozen of large 
pickles; 2 heads of cauliflower; 3 green peppers; one 
can of green beans; 2 bunches of celery; 2 quarts 



154 Tested Recipes 



of vinegar; one small box of Coleman's mustard; one 
pound of white sugar; salt to taste. 

Pick cauliflower apart and boil ten minutes. Mix 
mustard with part of vinegar ; cut celery, pickles and 
peppers in small pieces; boil all together one-half 
hour. Mix two teaspoonfuls of tumeric powder in a 
little water, and add just before removing from fire. 
Will make five pints. 

MRS. OLHAUSEN. 

India Relish. 

Two gallons of green tomatoes; one-half dozen 
of green peppers ground by themselves; one-half 
head of cabbage ; one dozen of large onions. 

Grind together; drain off water. Stir in one cup 
of salt. Let stand three hours; squeeze good thru 
a course bag, then add green peppers ; one ounce of 
celery seed; one ounce of white mustard seed; one- 
half ounce of white tumeric powder; one-half tea- 
spoonful of red pepper; 2 cups of brown sugar; two 
tablespoonfuls of cinnamon; one tablespoonful of 
cloves; one-half tablespoonful of allspice. Cover 
with five quarts of vinegar and cook one hour. 

MRS. N. L. HOOVER. 

Corn Relish. 

2 dozen ears of corn ; six large white onions ; one 
large, firm head of cabbage ; 6 small red peppers ; 6 
large sweet peppers; one cup of sugar; 2 quarts of 
vinegar; one-fourth cup of salt; 2 tablespoonfuls of 
ground mustard; 2 tablespoonfuls of celery seed. 

Shave corn from cobs ; chop cabbage, onions and 
peppers. Mix mustard, one pint of vinegar together 



Pickles 



155 



in a kettle, boil thirty minutes, stirring all the time. 
Add mustard and vinegar and bring to boil and seal. 

Mustard Pickles. 

Four quarts of green tomatoes; four quarts of 
green cucumbers; four quarts of onions; one large 
cauliflower. 

Slice, salt and let stand over night ; in morning 
put on and cook until tender. Add 2 cups of sugar ; 
flour enough to thicken and tumeric to color. 

MRS. WILLIAM CUNNINGHAM. 

Sweet Tomato Pickles. 

One peck of green tomatoes sliced ; one-half peck 
of onions sliced; one cup of salt sprinkled over and 
let stand four hours, then drain and put on to cook 
in 2 quarts of water and one quart of vinegar. Cook 
fifteen minutes and drain then put on to cook in two 
quarts of vinegar and two cups of sugar; two table- 
spoonfuls of pepper, mustard, ginger, cloves and all 
spice and mixed whole spice in a sack and cook one- 
half hour. Ready to use. 

MRS. S. D. SMITH. 

Mustard Pickles. 

Three quarts of small cucumbers; 2 cauliflow- 
ers ; 2 quarts of small onions ; one-half dozen of green 
peppers cut in pieces. Let the above stand in brine 
24 hours. Pour boiling water over after drawing 
off brine. 

Paste: one cup of flour; 6 tablespoonfuls of mus- 
tard ; one tablespoonf ul of tumeric ; 2 cups of sugar 
and about 2 quarts of vinegar. Cook thoroly, then 
add vegetables and let come to a boil. 2 or 3 table- 



156 Tested Recipes 



spoonfuls of olive oil on top of each jar is a great 
improvement. 

MRS. WRIGHT. 

Cucumber Pickles. 

Wash the cucumbers and put into the jars cold. 
Two quarts of white wine vinegar; two quarts 
and a pint of water ; 2 large cups of sugar ; one cup of 
salt. 

Put sugar, vinegar, salt and water on the stove 
and bring to a boil. Put one tablespoonful of mus- 
tard on top of each jar. Before sealing set jars in 
warm water on back of stove till they turn rather 
white in color. Set away for winter's use. 

MISS AGNES PIFER. 

Three quarts of small cucumbers; one quart 
of onions ; one quart of tomatoes ; one bunch of cel- 
ery; one quart of green peppers; one quart of string 
beans ; 2 heads of cauliflower. 

Put all in salt water over night ; cook beans and 
onions separate, until tender. Steam cauliflowers, 
peppers and tomatoes. 

Three quarts of vinegar; one cup of flour; five 
tablespoonfuls of white mustard; three tablespoon- 
f uls of tumeric ; 2 cups of brown sugar ; sixteen table- 
spoonfuls of dried mustard ; 5 tablespoonfuls of cel- 
ery seed. Let come to a boil and pour over pickles. 
Heat all together and seal. 

MRS. JAS. HOLMES. 

Mustard Pickles. 

25 cucumbers ; one quart of onions ; 2 cauliflow- 
ers ; 6 green peppers without seeds ; 2 quarts of green 
tomatoes ; 3 carrots. 



Pickles 157 



Cut in small pieces. Put in jar, layer of each with 
generous sprinkle of salt. Let stand all night. In 
the morning, empty into a kettle and let come to a 
boil, then drain into a colander. Take three quarts 
of vinegar; one-half ounce of tumeric; one-half 
pound of dry mustard; three and one-half table- 
spoonfuls of flour; one pound of sugar. Mix and 
boil well. 

MRS. CRICKS. 



FTOO 



1 MISCELLANEOUS j3 

isHHH5H5H5HSa5H5HSH5S5HSHHE5H5H5H5H5H5HHHSHSH5fH£l 

Apple Dumplings. 

Make a syrup of 1 cup of sugar, 1 tablespoon of 
butter, 2 cups sliced apples, 2 cups hot water. Let all 
boil for 5 minutes. For the dumplings, mix 1 cup 
flour, 1 teaspoon baking powder, pinch of salt, and 
3-4 cup milk. Drop by spoonsful into the boiling 
syrup ; cover closely and boil for 20 minutes without 
lifting the cover. These make their own sauce. 
Serve hot. 

Contributed by MRS. WILLIAM I. BOWMAN. 

Chili Sauce.. 

To one-half bushel of tomatoes; add one-half 
peck of onions ; one and one-half quarts of vinegar ; 
one-half cup of salt; 2 heaping cups of sugar; two 
teaspoonfuls of ground cloves and 2 small teaspoon- 
fuls of red pepper. 

MRS. J. C. CLAWSON. 

Spanish Rice. 

2 cups of ground meat; one cup of rice (not 
cooked) ; one pepper ; 2 cups of tomatoes ; one onion : 

2 cups of broth or water. 

Cook in pan in stove one and one-half hours. 

MRS. J. E. CLAWSON. 

Fondant Candy. 

2 cups of granulated sugar; two-thirds cups of 



158 



159 



boiling water, a little pinch of cream of tartar. Boil 
until it makes a soft ball in cold water. Let stand 
until a little cool, then stir until white and creamy; 
i| work in your hands and always stir one way. 

MISS TILLIE CLOSE. 

Auto Sandwiches. 

One cup of chopped ham ; eleven pickles ; 2 table- 
spoonfuls of melted butter; one teaspoonful of 
French or German mustard. 

The ham is put thru the food chopper; to it is 
added the pickles, mustard and butter. Mix until 
'simooth; spread between thinly cut slices of rye 
bread. 

MRS. C. C. LEVIS, 
Tyler, Pa. 

Hot Cabbage Pickle. 

Two heads of cabbage chopped fine; one-half 
dozen of green and red peppers chopped fine; 2 
tablespoonfuls of salt; one cup of sugar; one bunch 
of celery, chopped fine; mustard seed and celery 
seed to suit taste, or about two teaspoonfuls. Cover 
with vinegar and can to be used cold. 

MRS. C. C. LEVIS, 

Tomato Sandwiches. 

Take one-half can of tomatoes; cut down till 
thick; one cup of ground ham; one cup of ground 
cheese. After tomatoes are boiled down take off fire, 
let cool a little, then stir in ham and cheese, salt and 
pepper to suit taste. Spread between thin slices of 
bread. 

MRS. C. C. LEVIS, 



160 Tested Recipes 



Salmon Turbat. 

One can of best salmon; one and one-half pints 
of milk; one-fourth cup of melted butter; 2 eggs, salt 
and pepper to suit taste. 

Beat eggs, add half of butter, the milk and flour 
enough to make a smooth paste. Put in baking disn 
a layer of each alternately, having sauce on top and 
cover over with this fine bread crumbs and the re- 
mainder of melted butter. Bake in a moderate oven 
until brown. 

MRS. C. C. LEVIS, 

Fruit Cookies. 

Three cups of brown sugar ; one cup of butter ; 
one cup of sweet milk; 2 eggs; 2 level teaspoonfuls 
of Arm & Hammer Baking Soda ; 2 level teaspoon- 
fuls of cream of tartar ; flour for soft dough. Form 
in cookies of two layers with fruit filling inside and 
bake. Filling — one pound of raisins; one cup of 
sugar; one teaspoonful of flour; water to cover. Boil 
until thick. Dates or figs may be used as filling also. 

MRS. C. H. STORMER 

Brown Nut Bread — (Fine). 

2 cups of whole wheat flour; one cup of white 
flour; one-half cup of English walnuts; one-half cup 
of raisins (depending on taste) ; one teaspoonful of 
Arm & Hammer Baking Soda; one teaspoonful of 
Rumford Baking Powder; one and one-half cups of 
sour milk; one-half cup of New Orleans molasses. 

Mix and bake same as cake for one hour. 

MRS. C. C. LEVIS, 



161 

.5HSE5ESE5E5ESESE SHSHSHSHSaSHSHSS HSH5ESHSHSE5HSES SSHSSHSHSHSH »J» 

New England Doughnuts. 

One scant cup of granulated sugar ; one round- 
ing tablespoonful of shortening; one cup of sweet 
milk; 2 eggs, well beaten; one-fourth teaspoonful 
of salt; one-fourth teaspoonful of nutmeg; 4 cups of 
flour; 2 teaspoonfuls of Rumford Baking Powder. 

MRS. C. C. LEVIS, 

Spanish Cream 

This is a good Sunday dessert as it may be made 
the day before. 

Pour a pint of milk on a quarter of a box of gel- 
atine and let it stand one hour ; then set on the stove 
and let it come to a boil ; add the yolks of two eggs 
and half a cup of sugar; cook one minute; take from 
the fire and add the white whipped stiff, flavor with 
vanilla and pour into molds dripped in cold water. 
The eggs and gelatine will separate. 

mrs. wm. McGregor, 

Indiana, Pa. 

Snow Pudding. 

One-half box of Chelmer's gelatine dissolved in 
a large one pint of boiling water ; when cold stir in 
two cups of sugar, juice of three lemons, whites of 
four eggs, beaten previously to a stiff froth. Put 
this into a mold to harden. With the volks of the 
four eggs and a quart of milk, make a boiled custard. 
When this and the pudding are cold, serve in the 
same dish, pouring the custard around the pudding. 

mrs. wm. McGregor, 

Indiana, Pa. 



Miscellaneous 



M>2 Tested Recipes 



Maple Walnut Cake. 

One-third cup of butter; three-fourths cups of 
sugar; whites of two eggs; one-half cup of milk^ one 
teaspoonful of vanilla or lemon; one and one-half 
cups of flour; 2 teaspoonfuls of Rumford Baking 
Powder. 

MRS C. C. LEVIS, 
Tyler, Pa. 

Cream of Pea Soup. 

One can of peas ; 2 cups of milk ; 2 cups of wa- 
ter; 2 teaspoonfuls of sugar; 2 slices of onion; 2 
tablespoonfuls of butter; 2 tablespoonfuls of flour; 
one teaspoonful of salt; one-eighth teaspoonful of 
white pepper. 

Drain the peas; add the sugar, salt and water; 
simmer 20 minutes, then rub thru a sieve. Heat the 
butter; add the flour; mix well, then gradually add 
the milk which has been scalded with the onion. Add 
the pea juice and strain. 

Beat for a minute with a Dover egg beater just 
before serving. Serve hot with crackers. 

MRS. RACHEL GRAY. 

Baked Beans. 

2 pounds of beans (washed in cold water) ; one 
cup of sugar; one-half cup of molasses; one table- 
spoonful of salt; 2 tablespoonfuls of lard; one-fourth 
teaspoonful of pepper; two and one-half quarts of 
cold water. 

Bake about ten hours in a very slow oven, on all 
night. 

MRS. C. E. HAND. 



M icellaneous 



163 



Chicken Cream Soup. 

An old chicken for soup is much the best. Cut 
it up into quarters, put it into a slow kettle with an 
onion ; add three quarts of cold water. Bring slowly 
to a gentle boil, and keep this up until the meat drops 
from the bones ; then add half a cup of rice. Season 
with salt, pepper and a bunch of chopped parsley. 
Cook slowly until the rice is tender, then the meat 
should be taken out and two cups of rich milk added. 
The chicken could be fried in a spoonful of butter 
and a gravy made, reserving some of the white part 
of the meat, chopping it and adding it to the soup. 

Plain Economical Soup. 

Take a cold roast beef bone, pieces of beefsteak, 
the rack of a cold fowl, put it into a pot with three 
quarts of water, 2 carrots, three turnips, one onion, 
six cloves, and pepper and salt. Simmer four hours; 
then strain it thru a colander, mashing the vege- 
tables so that they will all pass thru. Skim off the 
fat and return to the pot. Thicken with one table- 
spoonful of flour and serve. 

Onion Soup. 

One large or three small onions, two tablespoon- 
fuls of butter, two quarts of stock, salt and pepper. 
Peel and chop the onion into dice. Put the butter 
in a frying pan; when hot, add the onions and stir 
until a nice brown. Put the stock on to boil; when 
it boils, skim the onions out of the butter and add 
them to the stock, let them simmer for thirty min- 
utes, add salt and pepper, and it is ready to serve. 



164 



Chicken Patties. 

Mince up a cold chicken. Season it with pepper 
and salt and a little minced parsley and onion. Mois- 
ten it with chicken gravy or cream sauce, fill scallop- 
ed shells that are lined with pastry with the mixture 
and sprinkle bread-crumbs over the tops. Put two 
or three tiny pieces of butter over each, and bake 
brown in a hot oven. 

Beefsteak and Onions. 

Broil the steak in the usual way, fry a dozen of 
onions cut in slices nice and brown in a little beef 
drippings of butter. Dish the steak and lay the on- 
ions thickly over the top. Cover and let stand five 
minutes before sending to the table very hot. 

Hash on Toast. 

To every pint of cold meat cut in dice allow one 
tablespoonful of butter, one tablespoonful of flour 
and a half -pint of boiling water. When the butter 
is a nice brown add the flour; mix well; add the 
water and stir until it boils ; now add the meat, salt 
and pepper. Let simmer for fifteen minutes. Toast 
squares of bread, butter them, put the meat on the 
toast and the sauce around it. 

Liver and Bacon. 

Cut one-half pound of liver in thin slices, and 
scald it ; wipe it dry. Cut one-fourth pound of bacon 
in thin slices, put it in a frying pan and fry until 
brown. Remove to a hot plate. Put salt, pepper 
and flour on the slices of liver and cook them in the 
bacon fat. When brown put them on the plate with 
the bacon and prepare a gravy by adding the flour 



Miscellaneous 165 



to the fat in the pan, add a cup of boiling water, when 
seasoned, pour around the liver and bacon, and serve. 



Noodles. 

Beat one egg, add a pinch of salt, and flour en- 
ough to make a very stiff dough; roll out thin, like 
pie crust, dredge with flour to keep from sticking. 
Let it remain on the bread board to dry for an hour 
or more ; then roll it up in a tight scroll like a piece 
of music. Begin at the end and slice it in strips as 
thin as straws. After all are cut, mix them lightly 
together and to prevent them sticking, keep them 
floured a little until you are ready to drop them into 
your soup. Do not boil too long or they will go to 
pieces. 



Egg Dumplings. 

Add two well beaten eggs to half pint of milk, 
and as much wheat flour as will make a smooth thick 
batter. Drop a teaspoonful at a time into boiling 
soup. 



Clear Vegetable Soup. 

Two quarts of stock ; one quart of boiling water , 
one small carrot, one turnip, one sweet potato, one 
white potato, one ear of corn, one cupful of peas, 
one cupful of beans, one tomato, one tablespoonful 
of rice or barley. Put the water into a soup kettle, 
cut the vegetables into pieces of uniform size, other- 
wise the smaller ones will dissolve and impair the 
transparency of the coup. Put the carrot and turnip 
on to boil ; after they have boiled 1 hour, add all the- 
other vegetables and rise, and boil until tender. Now 



166 Tested Recipes 

add the stock, and salt and pepper to taste. Let it 
boil and serve. 

Corn Soup. 

With a fork cut the grains from nine ears of 
corn. Throw the cobs into a kettle, cover with two 
quarts of water, boil ten minutes and strain. Add 
the grains to the water and return to the fire. Then 
add a pint of new milk. Thicken with a tablespoon- 
ful of good butter rubbed up with two tablespoonfuls 
of flour. Season and serve. 

Cream of Celery. 

Three roots of celery; one quart of milk; one 
quart of stock; one small onion; one tablespoonful 
of butter and two tablespoonfuls of flour. Cut the 
celery into small pieces, cover with stock and boil 
thirty minutes, then press it thru a colander. Put 
the milk on to boil, then add the water and celery 
that was pressed thru the colander, also the onion. 
Rub the butter and flour together and stir into the 
boiling soup. Season and stir until it thickens. 

Green Pea Soup. 

Soak two cups of dried green peas over night. 
Boil till very soft, mash thru colander. Just before 
the meal put on a quart of milk to boil, put in the 
mashed peas with butter, pepper and salt. Croutons 
may be added. 

Tomato Soup Without Meat. 

One can of tomatoes, one pint of hot water, salt, 
pepper and a lump of cut sugar, four cloves, one 



Miscellaneous 



167 



tablespoonful of butter, one tablespoonful of chop- 
ped onions, one tablespoonful of chopped parsley. 
Fry the parsley and onion a few minutes in the but- 
ter before aidding them. Strain all thru a colander 
before sending to table. 

Tomato Soup With Milk. 

One quart can or about the same quantity of 
ripe tomatoes, put in a soup pot with a pint of water. 
Let it boil about twenty minutes, strain, return to the 
fire, and season with pepper, salt, a little butter, and 
a teaspoonf ul of sugar ; add a pint of rich milk, and 
let it boil about twenty minutes longer. Stir in a 
pinch of Arm & Hammer Baking Soda before serv- 
ing. Excellent. 

Macaroni With Cheese and Bacon. 

Cut three or four slices of bacon in dices and 
fry, cooking with it a small onion sliced. When 
brown, stir in two tablespoonfuls of flour and cook 
until frothy. Add to this one cup and one-half of 
tomato seasoned and put thru a sieve. Let simmer 
until onion and bacon are tender. Cook three-fourths 
cups of macaroni till tender; rinse in cold water; 
drain and add tomato. Let all heat together, then 
stir in two or three tablespoonfuls of grated cheese. 
Serve hot. 

MRS. C. H. STORMER. 

Green Tomato Mince Meat. 

One peck of green tomatoes; 2 pounds of rais- 
ens ; five pounds of brown sugar ; 2 tablespoonfuls of 
cinnamon; 2 tablespoonfuls of allspice; one table- 
spoonful of nutmeg; 2 tablespoonfuls of salt: 3 
quarts of chopped apples; one pound of suet; one 



168 Tested Recipes 




cup of vinegar or cider. Put tomatoes and apples 
thru a food chopper, not too fine-separatejy. 

Scald and drain the tomatoes three times then 
add chopped apples and other ingredients. Heat all 
together and can. 

MRS. C. H. STORMER. 

Unfermented Grape Juice. — (Fine) 

Ten pounds of Concord grapes, picked from the 
stems ; add a quart of water and boil tender ; strain 
as for jelly; to this add three pounds of granulated 
sugar; bring to a boil; skim and bottle in beer bot- 
tles. This makes about ten pints. Serve with shaved 
ice using about one-quarter of a glass of juice and 
fill up with water. 

MRS. C. C. LEVIS. 

Tyler, Pa. 

Drop Dumplings. 

One cup of flour; one teaspoonful of Rumford 
Baking Powder; one-half teaspoonful of salt; one- 
half cup of milk and one egg. 

MRS. C. C. LEVIS, 
Tyler, Pa. 

Macaroni With Tomato Sauce. 

Spaghetti is the most delicate form of macaroni 
and is preferable to the coarse. Break the long sticks 
into pieces an inch long; put into boiling salted wa- 
ter, and boil rapidly twenty minutes. Drain in a 
colander or sieve, then throw it in cold water for ten 
minutes to bleach. Melt one tablespoonful of but- 
ter in a frying-pan, add a tablespoonful of flour and 
rrdx until smooth. Strain and add one pint of stewed 



Miscellaneous 169 



tomatoes, and stir until it boils. Drain the spaghetti 
and add carefully. Let boil and serve at once. 

Cinnamon Rolls. 

Take rusk dough, roll to about one-quarter of an 
inch thick, spread with butter, then sprinkle with 
sugar and cinnamon ; roll up, and cut as you would a 
jelly cake ; put in pans like biscuit, not to touch ; set 
to rise. When light, put in a little lump of butter and 
sugar and cinnamon on each one, and bake. 

Cream Shortcake. 

Rub into a quart of white sifted flour three 
tablespoonfuls of cold butter, a teaspoonful of salt 
and a tablespoonful of white sugar. Add a beaten 
egg to a cup of sour cream, turn it into the other 
ingredients, dissolve a teaspoonful of Arm & Ham- 
mer Baking Soda, mix all together, handling as lit- 
tle as possible ; roll lightly in two round sheets, place 
on pie-tins and bake from twenty to twenty-five 
minutes in a quick oven. This crust is delicious for 
fruit shortcakes. 

Lemon Pie. 

One large lemon, or two small ones, grated, 2 
cupfuls of cold water, one cupful of new milk, two 
tablespoonfuls of cornstarch, one egg, one table- 
spoonful of butter, and one cupful of sugar. Add 
sugar and butter to the grated lemon. Mix corn- 
starch with the egg and add all the ingredients to 
the milk and water. Boil in a farina kettle. 

Plain Muffins. 

One cup of milk, one-half cup of sugar, a piece 



170 Tested Recip. 



of butter size of a walnut, one egg, two teaspoonfuls 
of Rumford Baking Powder, flour enough to make 
a nice batter. Bake in hot oven twenty minutes. 

Rolled Biscuit. 

Make a regular biscuit dough. Roll out in a 
large sheet about one-half inch thick. Then spread 
with butter and brown sugar, roll up and cut in 
slices like a jelly roll. 

MRS. CLEM CARDON. 

Parker House Rolls. 

Scald one pint of sweet milk. When cold add 
two tablespoonfuls of sugar, two tablespoonfuls of 
lard, two tablespoonfuls of yeast and a little salt. Let 
raise over night and knead down in the morning and 
at noon knead, roll out, with a large cutter, butter the 
top, fold over, let raise again and bake. 

Lemon Pie. 

Grate the outside of two lemons, add to this one 
and one-half cups of sugar, two small tablespoonfuls 
of cornstarch; stir it well together; add the yolks of 
three eggs beaten light, beat this thoroly; add the 
juice of the lemons, two cups of water and a piece 
of butter the size of a walnut, set this on the fire 
in another dish containing boiling water and cook 
until it thickens. Use the whites of eggs for top of 
pie. This makes one good big pie. 

Garnish for Meat or Fish.— (Fine). 

Slice green peppers lengthwise and remove the 
seeds and tough white membrane. Melt a little but- 



171 



ter in a frying pan and fry the sliced peppers in this. 
Arrange around edge of meat platter with greens. 

Beef Loaf. 

One pound of Hamburg, two small cups of bread 
crumbs, small piece of butter, two eggs; one and one- 
half cup of milk. Season with salt, pepper, onion 
and celery chopped fine. Mix and bake in hot oven 
forty minutes. Baste with hot water and butter 

MARY LEAVY. 

Cabbage With Cream Dressing. 

Chop the required amount of cabbage very fine. 
Sprinkle with salt and sugar to taste and pound well 
with a wooden masher. Mix in well some vinegar, 
amount according to the strength, and then stir in 
slowly some sour cream. You will find this a delic- 
ious and easily prepared dish. 

Cup Custard. 

Beat four eggs, stiff, with one and one-half cups 
of sugar and one-half of a nutmeg. To this add one 
quart of boiling milk, then pour into cups and bake in 
oven until brown on top. 

Fried Cabbage. 

Cut the cabbage very fine, as for slaw; salt and 
pepper, stir well, and let stand five minutes. Have 
an iron kettle smoking hot, drop one tablespoonful 
of nice lard or fat into it, then the cabbage stirring 
briskly until quite tender. To one-half cup of sweet 
cream add three tablespoonfuls of vinegar, after the 
cream has been well stirred, and taken from the 



Miscellaneous 




Tested Recipes 



stove. Pour over the cabbage and serve immediately. 
When properly done it is excellent and there is no 
offensive odor from cooking. 

MISS DORA. 

Cold Slaw. 

For one small head of cabbage, 4;ake one egg, 
one-half cup of vinegar, one cup of milk, piece of 
butter size of a walnut, mustard, sugar, salt and 
pepper to taste. Pour this dressing over the cabbage 
as soon as it boils, but do not the cabbage cook ; cover 
the dish and set aside. This makes a delicious dress- 
ing for tomatoes or lettuce. 

MISS DORA. 

Scalloped Potatoes. 

Slice cold boiled potatoes or cut them in dice. 
Melt two tablespoonfuls of butter in a spider, add two 
tablespoonf uls of flour and two cupf uls of milk, seas- 
on with salt and pepper. Stir until it boils. Put a 
layer of this sauce in the bottom of a baking dish, 
then a layer of potatoes, then a layer of sauce and 
so on till the dish is full. Sprinkle bread crumbs over 
the top, and put in the oven twenty minutes or until 
brown. Serve in the baking dish. 

Rolled Beefsteak. 

Take a round of beefsteak, cut thin, take all the 
bone and fat from it. Make a stuffing as for chicken 
and spread all over it. Roll tightly and tie with a 
string. Roast twenty-five minutes to every pound in 
a baking pan in which you have put any pieces of suet 
trimmings from the steak and a half cup of water. 
Serve with brown sauce. 



M iscellaneous 1 73 



Roast Fillet of Veal. 

Take the bone from a nice fillet and fill up the 
space with stuffing, and also put a good layer under 
the fat. Make it a good shape by drawing the fat 
round, and tie it up with tape. It should have care- 
ful attention and frequent basting with butter that 
the fat may not burn. After taking it up pour melt- 
ed butter over it; serve with ham or bacon, and fresh 
cucumbers, if in season. Veal, like all other meat, 
should be well washed in cold water before cooking 
and wiped thoroly dry with a clean cloth. Cold fil- 
let of veal is very good stewed with tomatoes and an 
onion or so. The fat of a loin should be covered with 
greased paper to prevent it burning, a fillet, also, 
should have on the caul until nearly done. Roast 
from three to four hours, according to the size. 



Fricassed Veal. 

Fry the veal in a little butter for fifteen min- 
utes. Then add enough water to cover the meat and 
simmer till done. Thicken the liquor same as for 
fricassed chicken. 



Creamed Cabbage. 

Cut the cabbage in two, remove the hard stock, 
and cut the remainder in small pieces, let stand in 
cold water one hour, tie in thin netting or piece of 
muslin, and boil in salted water twenty minutes. 
Drain, remove and serve in a dish with brown butter 
or cream dressing poured over it. If the cabbage has 
not been frosted, boil two hours. 



174 



Tested Recipes 



Chocolate. 

Scrape fine two squares of chocolate ; two-thirds 
cup of sugar; pinch of salt and two tablespoonfuls 
of hot water. Let this boil, stirring constantly, until 
smooth. Then add one large pint of good rich milk 
and one pint of hot water. Let this come to a boil, 
stirring constantly. Add small teaspoonful of corn- 
starch dissolved in a little cold milk. Flavor with 
vanilla and beat. 

MRS. JOE REITZ. 

Apple Fritters. 

2 eggs ; 2 cups of flour ; one cup of sweet milk ; 
one-half cup of sugar; two teaspoonfuls of Rumford 
Baking Powder; one teaspoonful of salt; chop fine 
two large tart apples. Fry in hot lard. 

MRS. JOHN HAND. 

Golden Rod Toast. 

Cut bread into even pieces ; toast and butter the 
pieces and moisten them with hot water. Boil three 
eggs until nearly hard. Make a white sauce using 
one tablespoon each of butter and flour, cooked to- 
gether, and one cup of milk added. When it is well 
cooked add eggs. Mash well, and season with salt 
and pepper then spread over toast, serve hot. 

MRS. NACE H. DRUM. 

Noodles. 

Put a lump of softened butter the size of a large 
walnut in your mixing bowl; add three eggs and beat 
up light; add flour to make a stiff dough; roll out 




very thin. Dry, but not enough to break, cut (do not 
use any flour on cutting board) and boil twenty min- 
utes in good broth. 

MRS. JERRY MILLER. 

Baked Beans. 

Three pounds of Marof at beans ; one pound of 
bacon ; 2 good sized onions, one can of tomatoes ; dash 
of cayenne pepper ; one-half teaspoonf ul of paprika, 
salt to taste. 

Soak beans over night ; next morning add fresh 
water and parboil slowly. Take two tablespoonfuls 
of butter and fry the onions until soft. Try out bacon 
after it is sliced about a quarter of an inch thick, then 
put beans in roaster and add one-half cup of molas- 
ses, the onions, the fat of the bacon. Add seasoning 
and strain tomatoes. Over all put slices of tried out 
bacon on top; add one pint of boiling water. Bake 
three to four hours. 

MRS. WADE BLOOM. 

Cheese Wafers. 

Two cups of flour ; one tablespoonf ul of butter ; 
one teaspoonf ul of salt ; one teaspoonf ul of Rumf ord 
Baking Powder; one cup of grated cheese. Water 
enough to mix; roll thin and bake. Serve with as- 
paragus. 

RUTH E. HOLMES. 

Egg Preserving Fluid. 

One pint of slacked lime, strained thru a coarse 
sieve; one-half pint of salt; three gallons of water. 
Cover the eggs with the fluid. 

MRS. T. E. VOSBURG. 



176 



Cheese Souffle. 

2 teaspoonfuls butter; three tablespoonfuls of 
flour; one-half cup of scalded milk; one-half tea- 
spoon of salt; red pepper; one-fourth cup of grated 
cheese; 3 eggs. 

Melt butter ; add flour slowly ; remove from fire ; 
add yolks of eggs, then fold in whites. Pour into 
buttered pans and bake 20 minutes. 

MRS. SPRANKLE. 

Orange Water Ice. 

Grate the yellow rind from three oranges into 
one pound of sugar. Rub until the sugar is quite 
saturated with the orange oil. Add a quart of water ; 
bring to the boiling point ; boil for five minutes ; take 
from the fire and strain and when cold add the juice 
of twelve large oranges and one lemon. Freeze. 

Grape Sherbet. 

Boil one pound of sugar and one quart of water 
together for five minutes. Strain and cook. When 
cold add one pint of unf ermented grape juice and 2 
tablespoonfuls of lemon juice. Turn the mixture into 
the freezer and stir slowly until frozen. Remove the 
dasher and stir in a meringue made by beating the 
whites of one egg to a stiff froth and adding one 
tablespoonful of powdered sugar. ' Repack the can 
and stand aside for one and one-half hours. To make 
any other fruit sherbet substitute the same amount 
of any other fruit juice. 

Cabbage With Cream Dressing. 

Chop the required amount of cabbage very fine. 
Sprinkle with salt and sugar to taste and pound well 



Miscellaneous 177 



with a wooden masher. Mix in well some vinegar, 
amount according to the strength, and then stir in 
slowly some sour cream. You will find this a delic ■ 
ious and easily prepared dish. 

Mustard Pickles. 

One quart of small whole cucumbers, one quart 
of large cucumbers, sliced, one quart of tomatoes, 
one quart of small onions, one large cauliflower, di- 
vided and four green peppers cut fine. Make a brine 
of four quarts of water and one pint of salt; pour 
it over the mixture of vegetables and let it soak 24 
hours ; heat just enough to scald and turn into a col- 
ander to drain over night. 

Mix one-half cup of flour, six tablespoonfuls of 
ground mustard, five cents' worth of tumeric, with 
cold vinegar, enough to make a smooth paste, then 
add one cup of sugar and sufficient vinegar to make 
two quarts in all. Boil the mixture until it is smooth, 
stirring all the time, then add the vegetables and 
cook until well heated thru. 

MRS. DALLAS GUPPY. 



Brown Betties. 

Two cupfuls of brown sugar, half a cupful of 
milk, boil about four minutes, stirring constantly; 
when almost done stir in three quarters of a cupful 
of chopped walnuts or chopped blanched almonds; 
remove from the fire, and stir till it grains and looks 
sugary, then pour into a well-oiled tin to the depth of 
half an inch. As it cools mark off in squares with n 
knife. This is very nice and easily made. 



178 Tested Recipe i 

Chocolate Fudge. 

Two cupfuls of granulated sugar, two-thirds 
cupful of new milk, 2 squares of chocolate, butter the 
size of a walnut, vanilla to flavor. Put the sugar, 
milk and chocolate (grated) together in a granite 
sauce pan and when almost done add the butter. Boil, 
stirring constantly, until when tested in cold water 
a soft ball may be formed. Take from the fire at 
once, add vanilla and stir until smooth, heavy and 
cool enough to retain its shape. To facilitate this 
stand the whole in a panful of cold water during stir- 
ring. Butter a shallow, square tin; using unsalted 
butter, and spread the mixture in this to the depth of 
one half inch. Check in squares. 

Cream Nut Fudge. 

Two cupfuls of granulated sugar, two-thirds of 
a cupful of milk, butter the size of a walnut, vanilla 
to flavor, one cupful of chopped nut meats. Put the 
sugar and milk together in a granite saucepan and 
heat rather slowly to boiling. Boil hard, stirring 
constantly, and when almost done add the butter. 
Test by dropping a little in cold water ; when a soft 
ball may be formed it is done. Take the mixture 
from the fire, add vanilla and nut meats and stir un- 
til it is smooth and will keep in shape. Pour into a 
buttered pan to the depth of one-half inch thick, then 
check in squares. English walnuts and almonds are 
the favorite nuts, altho one or several other kinds 
may be used. Almonds should be blanched before 
chopping. 

Lobster Newburg. 

Yolks of four eggs, beaten light ; stir in one pint 



M iscellaneous 



of cream in double boiler; just before starting to 
boil, stir in one-half teaspoonful of cornstarch dis- 
solved in a little milk ; salt and cayenne to taste. Add 
last lobster and sherry. 

MRS. J. A. SCHWEM. 

Little Pigs in Blankets. 

Take one quart of good sized oysters ; wash and 
drain ; beat two eggs ; add to it a little milk and salt ; 
dip each oyster separately into the eggs; rolling 
cracker or bread crumbs ; then roll up in a thin dice 
of bacon ; hold in shape by sticking a toothpick thru. 
Drop in hot lard and fry brown. 

MRS. R. W. JOHNSTON. 

Deviled Eggs. 

Hard boil as many eggs as you want ; cut in half, 
take out yolk and put in a bowl with a pinch of salt, 
pepper and a little mustard ; mix with vinegar en- 
ough to hold together; put mixture back in whites 
and serve. 

HAZEL LIDDLE. 

Sweet Stuffing. 

One quart of stale bread, diced; one-fourth cup 
of melted butter ; one-half cup of sugar ; one cup of 
raisins; one egg; one and one-half teaspoonf uls of 
cinnamon ; one teaspoonful of allspice. Moisten with 
milk. 

ADA DUNSMORE. 

,¥elsh Rarebit. 

2 pounds of cheese cut in small pieces; melt in 
double boiler, stirring constantly. When cheese is 



180 Tested Recipes 



melted add one teaspoonful of prepared mustard; 
about one teacup of catsup; salt; tobasco sauce to 
suit taste ; one or two small cans of milk. 

When all has reached a rich, smooth consistency, 
serve on hot toast or crackers. 

J. F. SPRANKLE. 

Fruit Appetizer. 

For the first course at dinner, the following 
makes a delicious, daisy appetizer ; two oranges, cut 
in pieces; one can of shredded pineapple; one-half 
pound of white grapes, seeded, and one 25 cent bottle 
of Maraschino cherries. 

Mix these fruits ; put in a fruit jar and set on ice 
for a few hours. Serve in orange cups or cocktail 
glasses. 

EVA K. TRUXAL. 

Chili Concarne. 

Cook macaroni until tender; cook tomatoes, 
season ; take one-half pound of beef, ground. Cut up 
one good sized onion; steam in butter until thoroly 
done. Before serving combine all and season with 
red pepper and salt. 

MRS. F. G. ROSSMAN. 

Cheese Balls— (Served With Salad.) 

One and one-half cups of grated cheese; one- 
fourth teaspoonful of salt; one teaspoonful of pap- 
rika; one tablespoonful of flour; whites of three 
eggs, beaten stiff. 

Mix, roll into balls ; roll in bread crumbs and fry 
in hot lard for one minute. 

MRS. SPRANKLE. 



Miscelleanous 



181 



Lobster in Chafing Dish. 

Make a nice, rich sauce ; add one can of lobster 
chopped fine ; one cup of cooked tomatoes ; one cup 
of grated cheese; salt, pepper and paprika. Serve 
on crackers or toast. 

MRS. SPRANKLE. 

Oyster Sauce. 

One tablespoonful of butter and one tablespoon- 
ful of flour, creamed; one cup of milk; one pint of 
oysters, heated; one tablespoonful of onion juice; 
season highly. 

MRS. F. K. ALEXANDER. 
Cheese Pie. 

Cut bread very thin; spready thickly with but- 
ter. 

Cover shallow bake dish or pie pan with bread ; 
slice cheese over top. Sprinkle heavily with paprika 
and pinch of salt. Repeat until dish is filled. Beat two 
eggs ; add pint of milk and pinch of soda ; pour over 
cheese and bake 20 minutes. 

MRS. McCREIGHT. 

Creole Sauce. 

Two cooking spoonfuls of olive oil ; one cooking 
spoonful of butter; two medium sized onions, cut 
fine ; 2 green peppers cut fine. 

Cook fifteen minutes, slowly ; add one can of to- 
matoes ; 2 cans of mushrooms ; 2 cans of shrimp. Cook 
five minutes. Season with salt and make hot with 
red pepper. Serve with boiled rice. 

MRS. W. C. PENTZ. 



182 



iH5H5ESB5E£H5SSSSHSa5S25E5E5EZ! 



Hollandsise Sauce. 

One-fourth teaspoonful of white pepper; one- 
half teaspoonful of salt; one tablespoonful of chop- 
ped parsley; four tablespoonfuls of butter; juice of 
one-half lemon; yolks of two eggs. 

Cream butter and egg yolks, one at a time ; add 
lemon, salt and pepper. When ready to serve put 
over hot water and cook, stirring all the time until 
it thickens. Serve at once. 

MRS. F. B. CALVIN. 

Scalloped Chicken and Mushrooms. 

Cut the meat of one boiled chicken into pieces. 
Make a cream sauce of half cream and chicken 
broth; one can of mushrooms; few pimentos cut in^ 
pieces. Put in layers chicken, mushrooms, pimentos 
and cream sauce in casserole. Bread crumbs on top. 
Bake in oven. 



r 

Cookies, Doughnuts and jjj 
Gingerbread 

"Things in which hungry mortals' eyes find favor. 

Soft Ginger Bread. 

One-half cup of sugar and one-half cup of but- 
ter, creamed together ; one cup of molasses ; one tea- 
spoonful of ginger, cloves and cinnamon; one tea- 
spoonful Arm & Hammer Baking Soda in a cup of 
boiling water ; two and one-half cups of flour. Last 
add two eggs, well beaten, and bake at once. 

MRS. ARTHUR C. WEBER. 



Cookies. 

2 cups of sugar ; one cup of lard ; 2 eggs ; one cup 
of sour milk; one teaspoonful of Arm & Hammer 
Baking Soda; 2 teaspoonfuls of Rumford Baking 
Powder; vanilla. 

ADALENE HAND. 



Boston Cookies. 

One cup of butter ; one and one-half cups of soft 
sugar ; 8 eggs ; two and one-half cups of flour ; 2 tea- 
spoonfuls of Arm & Hammer Baking Soda in one 
cup of sour milk, or hot water ; one and one-half cups 
of chopped raisins; one teaspoonful of cinnamon; 
one teaspoonful of nutmeg. Bake in gem pans. 

MRS. McQUOWN. 



184 



Cookies, Doughnuts and Gingerbread 



Chocolate Cookies* 

Six tablespoonfuls each of melted butter and 
lard; two pounds of brown sugar; three eggs; one 
cup of sweet milk ; one cake of melted chocolate ; one 
teaspoonful of Arm & Hammer Baking Soda, dis- 
solved in a little boiling water ; 3 teaspoonf uls of cin- 
namon ; 4 of cloves ; one pound of chopped nuts ; flour 
to make rather stiff batter. Drop in well floured 
pans, 

MRS. HULL. 

Sand Tarts. 

One pound of sugar; one-half pound of butter; 
the whites of four eggs beaten separately; one pound 
of flour; sprinkle sugar, cinnamon and nuts on top 
before baking. 

MRS. VOSBURG. 

New England Fried Cakes. 

One scant cup of granulated sugar; rounding 
tablespoonf ul of lard ; one cup of sweet milk ; 2 eggs ; 
one-fourth teaspoonful of salt ; one-fourth teaspoon- 
ful of nutmeg ; 4 cups of flour ; 4 rounding teaspoon-, 
fuls of Rumford Baking Powder. 

With the flour, cream, lard and sugar, add eggs 
and beat thoroly, then add the milk and flour. More 
flour should be added on the kneading board until 
the dough can be rolled out one-fourth of a ninch 
thick and retain its shape when cut. 

MRS. I. W. HAY. 

Sugar Cookies. 

2 scant cups of sugar; one cup of butter; one 
egg; one-fourth cup of sour milk; one-half teaspoon- 



186 Tested Recipes 



ful of Arm & Hammer Baking Soda; one-half tea- 
spoonful of vanilla ; 3 cups of flour. 

MRS. NELL CARSON. 



Doughnuts. 

One cup of sugar; three well beaten eggs; one 
cup of rich, sweet milk; one teaspoonful of Arm & 
Hammer Baking Soda; 2 teaspoonfuls of Cream of 
Tartar ; pinch of salt ; flavor to taste ; flour enough 
to handle nicely without sticking to the hands. 

MRS. W. H. ALBERT. 

Cookies. 

Cream one and one-half cups of butter and two 
cups of sugar; add three eggs. Dissolve one tea- 
spoonful of Arm & Hammer Baking Soda in two- 
thirds of a cup of sour milk and add to mixture. Sift 
two teaspoonfuls of Rumford Baking powder with 
enough flour to roll and flavor with nutmeg or 
lemon. 

MRS. C. C. GOODMAN. 

Ginger Bread. 

One cup of baking molasses ; one cup of brown 
sugar ; one cup of butter ; three eggs, not separated ; 
3 cups of flour ; 2 large tablespoon! uls of cocoa ; pinch 
of cinnamon, cloves and ginger; one teaspoonful of 
Arm & Hammer Baking Soda dissolved in a little hot 
water. When thoroly mixed add one cup of boiling 
water, stirring in a little at a time. 

MRS. JOHN G. LINK. 

Cocoanut Drop Cakes. 

Two cups of sugar ; and one cup of # butter, 
creamed ; then add four eggs ; one cup of milk ; one- 



Cookies, Doughnuts and Gingerbread 187 



half pound of cocoanut; flour enough to drop from 
teaspoon, and four teaspoonfuls of Rumford Baking 
Powder. 

MRS. E. W. FAIR. 

Ginger Cookies. 

2 cups of molasses ; one cup of lard ; one cup of 
sugar ; two-thirds cup of sour milk ; 2 eggs ; 1 table - 
spoonful of ginger; three teaspoonfuls of Arm & 
Hammer Baking Soda stirred in flour and a tea- 
spoonful of Arm & Hammer Baking Soda in milk. 

MRS. E. M. MARTIN. 

Frosted Creams. 

One pint of molasses ; one-half cup of sugar ; two 
tablespoonsful of butter; two tablespoonfuls of lard. 
Mix, let come to a boil and when cold, add 2 beaten 
eggs; 2 teaspoonfuls of ginger; one teaspoonful of 
cinnamon ; two teaspoonfuls of Arm & Hammer 
Baking Soda; one-half cup of sweet milk; flour 
enough for soft dough. Cut in squares and bake in 
medium oven. Cover with frosting made of one cup 
of milk and one cup of sugar. Boil until it strings. 

MRS. B. S. MUNCH. 

Drop Cookies. 

Two cups of brown sugar; one scant cup of 
shortening; 3 eggs; one cup of sour milk; one cup 
of raisins ; one cup of chopped nuts ; one teaspoonful 
of vanilla; two teaspoonfuls of cinnamon; one tea- 
spoonful of Arm & Hammer Baking Soda ; pinch of 
salt; flour to stiffen. 

Drop with teaspoon on well greased tins. 

MRS. W. J. HINES. 



188 Tested Recipes 



Doughnuts. 

Three eggs; one cup of sugar; six teaspoonfuls 
of melted lard ; one cup of sweet milk ; two teaspoon- 
fuls of Rumford Baking Powder; flour to make stiff 
dough. 

Roll and cut ; boil in hot lard or Crisco. 

MRS. E. W. WEBSTER. 

Cream Cookies. 

Two cups of sugar; 2 eggs; one cup of butter; 
one cup of sour cream; one teaspoonful of Arm & 
Hammer Baking Soda and a pinch of salt; one tea- 
spoonful of lemon extract or one-half of a grated 
nutmeg; flour enough to make the dough just stiff 
enough to roll. Delicious. 

MRS. D. S. SMITH. 

New York Cookies. 

One and one-half cups of sugar; one cup of 
shortening; 2 eggs; one-half cup of milk; two tea- 
spoonfuls of Rumford Baking Powder; flavoring to 
suit taste; flour enough to roll out soft. 

MRS. CHAS. J. BANGERT. 

Rocks. 

One and one-half cups of sugar; one scant cup 
of butter, creamed ; beaten yolks of three eggs ; one 
teaspoonful of cinnamon ; 3 cups of flour ; one pound 
of English walnuts ; one and one-half cups of raisins, 
floured ; one-half teaspoonful of Arm & Hammer 
Baking Soda in a little hot water; beaten whites of 
three eggs. Drop small spoonfuls in dripping pan. 

MRS. CHAS. J. BANGERT. 



Cookies, Doughnuts and Gingerbread 189 

Spice Cakes. 

2 cups of molasses ; one cup of sugar ; one cup of 
butter ; one cup of milk ; one teaspoonful of Arm & 
Hammer Baking Soda; one teaspoonful of cinna- 
mon; one teaspoonful of cloves; one teaspoonful of 
allspice ; one teaspoonful of ginger ; one teaspoonful 
of nutmeg ; 3 eggs ; flour to mix. 

Bake in patty pans; cover with chocolate icing 
ground spice. 

MRS. FENNELL. 

Fruit Cookies, 

2 eggs; 2 cups of sugar; one cup of butter or 
lard ; one cup of sour milk ; one teaspoonful of Arm 
& Hammer Baking Soda; one teaspoonful of Rum- 
ford Baking Powder, well rounded ; one cup of rais- 
ins ; one-half cup of walnut meats ; flour. 

MRS. NEILSON. 

Ginger Cookies. 

3 eggs, well beaten; one and one-half cups of 
sugar; one and three-fourth cups of butter; 2 cups 
of molasses ; 2 teaspoonf uls of Arm & Hammer Bak- 
ing Soda in one-half cup of boiling water ; 3 teaspoon- 
f uls of ginger ; one teaspoonful of cloves ; flour. Mix 
soft as can be handled. 

MRS. NEILSON. 

Soft Ginger Bread. 

One-half cup of sugar ; one cup of molasses ; one- 
half cup of lard; one teaspoonful each of ginger, 
cloves, cinnamon ; two teaspoonf uls of Arm & Ham- 
mer Baking Soda ; one cup of boiling water ; two and 



190 



Tested Recipes 



5H5ESBSHSHSESH5"£5ESHSH5H5E5ESE5E 5"SSHSHSH5ESHSH5HSH5H5c!SHSHS5SS5H5H5H5H5HSBSH5HSHSH5H5H5H5S5B*X* 

one-half cups of flour; two eggs, well beaten; add 
last thing one cup of raisins, chopped and dredged 
in flour. 

HAZEL LIDDLE. 

Soft Ginger Bread. 

One-half cup of sugar; one cup of molasses; one- 
half cup of butter; one teaspoonful each of ginger, 
cinnamon and cloves; two teaspoonfuls of Arm & 
Hammer Baking Soda dissolved in one cup of boil- 
ing water ; two and one-half cups of flour. Add two 
beaten eggs last. This is excellent. 

MRS. D. M. DeHAAS. 

Soft Ginger Bread. 

One cup of molasses ; one-half cup of sugar ; one- 
half cup of butter; two teaspoonfuls each of ginger, 
cinnamon and cloves; two teaspoonfuls of Arm & 
Hammer Baking Soda dissolved in a cup of boiling 
water ; two and one-half cups of flour. Beat all to- 
gether and just before baking add two well beaten 
eggs. 

MRS. MAUD HILL. 

Ginger Bread. 

One cup of molasses; one cup of sugar; one cup 
of buttermilk ; two and one-half cups of flour ; one- 
half cup of butter or lard; one egg; one teaspoonful 
of Arm & Hammer Baking Soda; one heaping tea- 
spoonful of ginger. Use dark molasses and bake in 
moderate oven. 

MISS WASHINGTON. 



Cookies, Doughnuts and Gingerbread 191 

♦2«SaSH5ESS5HS5SH5H5ESESH5dSESSSa5E5HSHSE5HSHSHSHSH5HSaS25ESHSE5H5HSSSH5H5HS^ 

Hermits. 

One cup of brown sugar ; one-half cup of butter 
and lard; one cup of sour milk; one teaspoonful of 
Arm & Hammer Baking Soda ; 2 eggs ; one teaspoon- 
ful of cinnamon; one teaspoonful of cloves; one-half 
cup of raisins ; a little nutmeg. 

Hermits. 

One cup of butter; one and one-half cups of 
sugar; two and one-half cups of flour; 3 eggs; one 
teaspoonful of Arm & Hammer Baking Soda in two 
tablespoonfuls of water; one teaspoonful of cinna- 
mon; one teaspoonful of nutmeg; one teaspoonful of 
brandy; one cup of raisins; one cup of currants; one 
cud of English walnuts. 

MRS. QUINN. 

Old Fashioned Lepps. 

One quart of molasses; two tablespoonfuls of 
Arm & Hammer Baking Soda; two small cups of 
sour milk; 2 cups of melted lard. 

Stir soda and molasses until light, then add the 
sour milk; one-half teaspoonful of salt; flour to 
make a stiff dough, 

Let stand over night ; roll out in the morning and 
bake. 

MRS. BOYER, 

Doughnuts. 

One cup of sugar; one cup sour cream; 2 eggs; 
one teaspoonful of Arm & Hammer Baking Soda: 
the same of salt; sour milk can be used instead of 
cream ; if so ? add three tablespoonfuls of melted lard ; 
a little nutmeg; use flour to make a stiff dough. 

MRS. W. S. WOOD, 
Fairchance, Pa. 



192 Tested Recipes 



Doughnuts. 

One and one-half cups of sugar ; one cup of sour 
milk or scant one-half cup of sour cream filled with 
milk. If not sour cream, add three tablespoonfuls 
of lard; 2 eggs; one level teaspoonful Arm & Ham- 
mer Baking Soda. 

MRS. QUINN. 

Ginger Wafers. 

One cup of N. 0. molasses; one cup of brown 
sugar; one cup of butter, lard or drippings. 

Boil together. When cool, add one teaspoonful 
of Arm & Hammer Baking Soda; one well beaten 
egg; one tablespoonful of ginger and flour to make 
very stiff. Roll thin. 

MRS. QUINN. 

One Eggless, Snowflake Doughnut. 

One cup of hot mashed potatoes; one and one- 
half cups of sugar; one and one-half cups of sweet 
milk; 2 tablespoonfuls of butter; 2 teaspoonfuls of 
Rumford Baking Powder; one-half teaspoonful of 
nutmeg; one-fourth tablespoonful of salt. 

Use flour enough to make the dough stiff enough 
to handle. Roll half an inch thick ; cut and fry. 

MRS. JERRY MILLER. 

Vanilla Wafers. 

2 eggs ; one cup of sugar ; one-half cup of short- 
ening; one teaspoonful of Arm & Hammer Baking 
Soda; one teaspoonful of cream of tartar; two tea- 
spoonfuls of vanilla; one-half teaspoonful of salt; 
flour to roll out. 



Cookies, Doughnuts and Gingerbread 193 



Mix sugar, yolks of eggs well beaten and short- 
ening melted. Add part of flour mixed and sifted 
with soda, cream of tartar and salt, whites of eggs 
beaten stiff, vanilla and flour to roll out. Roll very 
thin, shape with fancy cutter and bake. 

MRS. W. C. FUGATE. 

Lace Cakes. 

One teaspoonful of butter; one cup of sugar; 2 
eggs ; two and one-half cups of rolled oats ; two tea- 
spoonfuls of Rumf ord Baking Powder ; vanilla. Bake 
in small cakes. 

MRS. J. F. SPRANKLE. 

Ginger Cookies. 

One cup of shortening; 3 cups of molasses; on^ 
cup of hot water; 2 tablespoonfuls of ginger; one 
teaspoonful of salt ; 4 teaspoonf uls of Arm & Ham- 
mer Baking Soda ; 3 in a little hot water ; 1 in flour. 
Flour to stiffen. Roll out very thin and bake in a 
hot oven. Very good. 

MRS. BERT MEALOR. 

Iselin, Pa. 

Soft Ginger Bread. 

One cupful of sugar; one cupful of sour milk; 
one tablespoonf ul of ginger ; 4 cupf uls of flour ; one 
cupful of lard ; one teaspoonful of Arm & Hammer 
Baking Soda; three eggs; one cupful of molasses. 
Stir molasses the last thing. 

MRS. HAAGE, 
Punxsutawney, Pa. 



194 



Ginger Drop Cakes. 

One cup of sugar; one cup of lard and butter 
mixed; one cup of molasses; one cup of hot water; 
two teaspoonfuls of Arm & Hammer Baking Soda; 
two teaspoonfuls of ginger; one teaspoonfui of cin- 
namon; one egg; four and one-half cups of flour. 

MRS. ELIAS PHILLIPS. 

Fried Cakes. 

Six tablespoonfuls of melted butter; one and 
one-half cup of light brown sugar; three eggs; ono 
cup of sweet mlik; three teaspoonfuls of Rumford 
Bailing Powder. Flavor with nutmeg. Flour to mix 
soft. 

ADA DUNSMORE. 

Sugar Cookies. 

Two cups of sugar; one cup of lard; one-half cup 
of sweet milk; three eggs: a pinch of salt; one-half 
teaspoonfui of nutmeg; three teaspoonfuls of Rum- 
ford Baking Powder; one level teaspoonfui of Arm 
& Hammer Baking Soda ; flour to make a stiff dough. 
Bake in a hot oven. 

IRENE M. RICKARD. 

Kellogg Cookies 

Two cups of granulated sugar; one cup of but- 
ter and lard; three eggs, well beaten: one teaspoon- 
fui of Arm & Hammer Baking Soda; dissolved in 
d half of a cup of sour milk; flavor; flour to roll out. 
T>-e cutter with hole in center. Sprinkle with sugar 
!39fore baking. 

MRS. T. VOSBURG. 



Cookies, Doughnuts and Gingerbread 



195 



Ginger Cookies. 

One cup of butter or lard ; one cup of molasses ; 
one cup of sour milk ; one and one-half cups of brown 
sugar; one teaspoonful of ginger; a little cinnamon; 
one tablespoonful of Arm & Hammer Baking Soda. 
Mix soft. 

MRS. SNYDER 

Filled Cookies. 

One cup of sugar; one-half cup of butter; one 
egg ; one cup of sweet milk ; three and one-half cups 
of flour sifted with two teaspoonfuls of cream of tar- 
tar and a teaspoonful of Arm & Hammer Baking 
Soda. Flavor with vanilla. 

Filling. 

One cup of raisins, chopped; one tablespoonful 
of flour; one-half cup each of sugar and water. Cook 
until it thickens. Put a teaspoonful on every other 
round and cover with a plain round and bake. 

MRS. C. E. BAILEY. 

Cream Puffs.— (1 Dozen). 

One cup of hot water; one-half cup of butter. 
Boil together and while boiling stir in one cup of sift- 
ed flour, dry, take from the stove and stir to a thin 
paste. After this cools stir in three eggs, unbeaten. 
Stir five minutes. Drop in tablespoons on a buttered 
tin and bake in a quick oven 25 minutes. Do not open 
oven door more than possible and be careful that 
they do not touch in pans. This will make 12 puffs. 



Tested Recipes 



Filling. ^ 

One cup of milk ; one-half cup of sugar; one egg; 
three tablespoons of flour; vanilla to taste. 

Stir the flour in a little of the milk ; boil the rest 
and stir until thickened. When both this and the 
puffs are cold open the puffs with a sharp knife and 
fill them with cream. 

MRS. GUY MONTGOMERY. 

Sand Tarts. 

Three cups of flour ; one cup of butter ; one and 
one-half cups of sugar; one egg; cinnamon, sugar 
and almonds. 

Mix flour and butter as for pie crust; add the 
sugar and egg beaten together and mix well. Let 
dough stand in cold place several hours. Roll very 
thin ; sprinkle with sugar and cinnamon mixed. Put 
a nut in the center of each. Bake these cookies in a 
quick oven. 

MRS. E. G. BOOZE. 

Lady Fingers. 

One-half cup of butter; and one cup of sugar, 
creamed. Add one well beaten egg; one-fourth cup 
of sweet milk ; one pint of flour ; one teaspoonf ul of 
cream of tartar; one-half teaspoonf ul of Arm & 
Hammer Baking Soda; one teaspoonf ul of vanilla. 
Cut in finger strips, roll in sugar and bake in quick 
oven. 

MRS. E. E. MILLER. 

Ginger Cookies. 

2 eggs; one cup of molasses; one-half cup of 
sugar one cup of lard; two teaspoonf uls of Arm & 



Cookies, Doughnuts and Gingerbread 



Hammer Baking Soda. Dissolve in one-half cup of 
hot water. Ginger to taste. 

Doughnuts. 

At six o'clock, P. M. take one pint of warm milk ; 
one cup of melted lard and butter mixed ; one cup of 
Baker's yeast. 

Make a sponge of this and let raise till nine P. 
M., then take two cups of sugar, four eggs and beat 
to a froth. Mix all together, adding 1-2 teaspoonful 
of Arm & Hammer Baking Soda in hot water; one 
teaspoonful of salt using enough flour to make a stiff 
dough. Let stand until morning and then roll out 
one-half inch thick and cut. Raise two hours ; fry in 
hot lard; when cool roll in powdered sugar. Very 
fine. 

MRS. JOSEPH HUGHES. 

Sugar Cookies. 

One cup of lard and butter mixed ; one and one- 
half cups of soft white sugar ; one-half cup of sweet 
milk; 2 teaspoonfuls of Rumford Baking Powder; 2 
eggs ; 4 cups of flour. Spice to taste. 

MISS MARY ROBINSON. 

Snickerdoodles. 

2 tablespoonfuls butter; one cup of soft sugar; 
one egg; one-half cup of chopped raisins; one-half 
cup of chopped nuts; one heaping teaspoonful of 
Rumford Baking Powder; 2 cups of flour. Drop by 
teaspoon and sprinkle thickly with sugar and cinna- 
mon. 

MRS. S. C. BOND. 



198 Tested 



Sugar Cookies. 

2 cups of sugar; one cup of lard; 3 eggs; one- 
fourth teaspoonful of salt; one cup of sour milk; one 
teaspoonf ul of Arm & Hammer Baking Soda in milk ; 
2 teaspoonf uls of Rumford Baking Powder; flour 
enough for soft dough and flavor to suit taste. 

MRS. E. M. LIDDLE. 

Doughnuts. 

One cup of sugar; four teaspoonf uls of melted 
butter ; 3 eggs ; one cup of sour milk ; one teaspoonful 
of Arm & Hammer Baking Soda ; pinch of nutmeg ; 
flour enough to roll and fry in hot grease. 

MRS. E. M. LIDDLE. 

Ginger Cookies. 

One cup of sugar ; one cup of lard ; 2 cups of mo- 
lasses ; one teaspoonful of cinnamon ; 2 teaspoonf uls 
of ginger; 4 teaspoonf uls of Arm & Hammer Baking 
Soda ; one cup of boiling water ; flour enough for soft 
dough. 

MRS, E. M. LIDDLE. 

Nut and Raisin Cookies. 

One cup of brown sugar ; one cup of hot water ; 
one cup of raisins. 

Put on and boil five minutes. Let cool a little. 
One-half cup of lard or Crisco ; two and one-half cups 
of flour; to this add one teaspoonful of Arm & Ham- 
mer Baking Soda; two teaspoonf uls ^ of Rumford 
Baking Powder; one teaspoonful of cinnamon; one 
teaspoonful of allspice; one teaspoonful of cloves; 
one cup of nuts. Drop from spoon. 

MARY HASTINGS. 



Cookies, Doughnuts and Gingerbread 199 



Fudge Cookies. 

Four eggs, well beaten; two and one-half cups 
of brown sugar; one scant cup of flour; one tea- 
spoonful of vanilla; one cup of nuts; one-half cake 
of chocolate. 

Spread thin in pans and bake in slow oven for 30 
minutes. Cut as soon as baked. 

MARY PENTZ. 

Drop Ginger Cakes. 

One cup of sugar; one cup of sweet milk; one 
cup of molasses, one cup of lard and butter; three 
and one-half cups of flour; two eggs (not separted) ; 
one teaspoonf ul of ginger ; one cup of seeded raisins ; 
one dessert spoon of Arm & Hammer Baking Soda in 
a little hot water. 

Bake in gem pans. This batter can be kept some 
time if kept in a cool place. 

MRS. HORNER. 

Hermits. 

One cup of brown sugar ; one-half cup of butter 
and lard mixed ; one cup of sour milk ; one teaspoon - 
f ul of Arm & Hammer Baking Soda ; 2 eggs ; one tea- 
spoonful of cinnamon; one teaspoonf ul of cloves; 
one-half cup of raisins; a little nutmeg; enough 
flour to drop nicely from spoon. 

MRS. E. E. MILLER. 

Cry-Babies' Cookies. 

2 eggs; one cupful of cooking molasses; one cup 
of white sugar ; one cupful of butter ; two teaspoon- 
fuls of ginger; two teaspoonf uls of cinnamon. Stir 



200 Tested Recipes 

together, then put two teaspoonfuls of Arm & Ham- 
mer Baking Soda in a cup and fill the cup with hot 
coffee; stir well into the butter, then add one tea- 
spoonful of vinegar and a pinch of salt. Add four 
and one-half cups of flour and bake in a slow oven. 

MRS. E. R. CRAIG. 

Oatmeal Cookies. 

One cup of butter or one-half cup of drippings 
or lard; one-half cup of chopped nuts; one cup of 
sugar; two eggs; 2 cups of rolled oats; one-fourth 
cup of milk; 2 cups of flour; one cup of raisins; one 
tablespoonful of Arm & Hammer Baking Soda. 

Cream shortening; beat in sugar; egg yolks, 
ewll beaten and milk. Flour the raisins and nuts and 
stir in. Add egg whites beaten in dry, then the rolled 
oats. Mix and sift soda with flour; add to mixture 
and roll in thin sheets. Cut into shapes and bake in 
a moderate oven. This makes about five dozen cook- 
ies. 

MRS. H. O'BRIEN. 

Cream Puffs. 

One cup of hot water ; one-half cup of butter 
boiled together. Stir in one cup of flour. While 
boiling, take from stove and stir until smooth. Stir 
in three eggs not beaten. Stir all together five min- 
utes. Drop in gem pans a tablespoonful for a puff. 
Bake about twenty minutes. 

Cream For Puffs. 

One cup of milk; one-half cup of sugar; one egg; 
2 tablespoonfuls of cornstarch. Flavor with vanilla. 
Cook until thick. 

MRS. B. A. BOOTH. 



Cookies, Doughnuts and Gingerbread 

Pilled Cookies. 

One cup of granulated sugar; one-half cup of 
shortening; one egg; one-half cup of sweet milk; 
three and one-half cups of flour; 2 teaspoonfuls of 
cream of tartar; one teaspoonful of Arm & Ham- 
mer Baking Soda; one teaspoonful of vanilla. 

Filling. 

One cup of chopped raisins; one-half cup of 
sugar; one-half cup of water; one teaspoonful of 
flour. Boil until thick ; let cook before using. Roll 
cookies and spread between two and bake. 

MRS. THEODORE VOSBURG. 



Lemon Cookies. 

Two cups of sugar; one-half cup of butter; one- 
half cup of lard; 3 eggs. 

Cream and beat together. Grate rind of one 
good sized lemon; then squeeze and add one tea- 
spoonful of Arm & Hammer Baking Soda in lemon 
juice. Stiffen and roll out. 

MRS. CASEY 



Ginger Drop Cakes. 

Three-fourths cup of butter and lard; three- 
fourths of granulated sugar; three-fourths cup of 
boiling water; one tablespoonful of Arm & Hammer 
Baking Soda; 4 eggs; one pint of baking molasses; 
one tablespoonful of ginger; flour to stiffen. 

MRS. NULL. 



201 



Tested Recipes 



Drop Cakes. 

One-half cup of butter; one cup of sugar; 
cream ; two-thirds cup of sweet milk ; 2 eggs ; 2 cups 
of sifted flour; one teaspoonful of orange flavoring; 
two teaspoonfuls of Rumford Baking Powder; 
whites of eggs last. 

MRS. SPRANKLE. 

Fruit Drop Cakes. 

One cup of sugar; one-half cup of butter; 2 
eggs; one-half cup of chopped English walnuts; two 
thirds cup of sour milk ; one-half teaspoonful of Arm 
& Hammer Baking Soda; one-half teaspoonful each 
of cinnamon and nutmeg; one cup of raisins, 2 cups 
of flour. 

MRS. ELIAS PHILLIPS. 

York State Cookies. 

Four eggs ; two cups of sugar ; one cup of butter ; 
one scant teaspoonful of Arm & Hammer Baking 
Soda; 2 tablespoonfuls of sour milk. 

Ginger Cookies. 

1 cup of molasses; 2 cups of sugar; one cup of 
butter or one-half cup of lard; 2 eggs; one table- 
spoonful of ginger; one tablespoonful of Arm & 
Hammer Baking Soda in one-half cup of boiling 
water; 2 cups of flour. 

Drop Cookies. 

One and one-half cups of brown sugar ; one-half 
cup of butter (scant) : 2 eggs; one-half cup of sour 
cream, (scant), one teaspoonful of Arm & Hammer 



Cookies, Doughnuts and Gingerbread 203 



Baking Soda; one teaspoonful of vanilla; two cups 
of flour; one cup of nut meats. 

MRS. W. T. EVANS. 

Cinnamon Flats. 

Nine heaping tablespoonfuls of flour; one cup 
of sugar; two teaspoonfuls of Rumford Baking Pow- 
der; sift all together; thin in as for pie crist one 
heaping tablespoonful of butter. Stir in one egg; 
and one cup of milk ; put in two pie tins and over top 
sprinkle 2 tablespoonfuls of sugar, one of cinnamon 
and piece of butter size of a cherry, rubbed together. 
Bake 20 minutes. 

MRS. C. P. WEART, 
Friendship, N. Y. 



E CAKE, ICING, Etc. 



Prince Albert Cake. 

One and one-half cups of sugar; one-half cup of 
butter; two eggs, using the white of one for icing; 
one cup of sour milk; one level teaspoonful of Arm 
& Hammer Baking Soda ; one teaspoonful of cinna- 
mon; one-half teaspoonful of cloves; two teaspoon- 
f uls of cocoa ; one pinch of salt ; two and two-thirds 
cups of flour. 

Use Swansdown prepared Cake Flour and this 
makes two layers. 



Icing. 

Boil one and one-half cups of granulated sugar 
in water until it threads; white of one egg; one cup 
of seedless raisins chopped. Cook in a little water 
until dry; when done raisins must be dry; one-half 
cup of chopped walnuts ; ten cents worth of candied 
cherries cut medium. Mix all together. 

MRS. A. H. SINDORF. 

Cucumber Pickle. 

One cup of sugar ; one cup of salt ; one-half cup 
of dry mustard; one gallon of vinegar. 

If vinegar is too sour use three quarts of vinegar 
and one quart of water. Mix all together cold and 
pour over cucumbers. 

MRS. A. H. SINDORF 



205 



206 Tested Recipes 

Filled Cookies. 

One cup of sugar; one-half cup of shortening; 
one egg ; one-half cup of milk ; one level teaspoonf ui 
of Arm & Hammer Baking Soda ; two level teaspoon- 
fuls of Rumford Baking Powder, sift with one cup 
of flour, then add two and one-half cups of flour. 
Roll very thin then put filling on and lay another 
cookie on top and bake. 

Filling. 

One cup of chopped raisins; one-half cup of 
sugar; one-half cup of nuts; one-half cup of milk. 
Let come to a boil then thicken with a heaping tea- 
spoonful of flour. 

MRS. A. H. SIXDORF. 

Recipe for Nut Bread. 

One egg, well beaten; one and one-half cups of 
brown sugar; one and one-half cups of milk: one- 
half teaspoonf ul of salt; four teaspoonf uls of Rum- 
ford Baking Powder; four cups of sifted flour (sift 
baking powder with flour) ; one cup of chopped nuts : 
put in pans, let raise thirty minutes then bake one 
hour in a slow oven. 

MRS. A. H. SINDORF. 
Salad. 

One head of lettuce; take one round of pineap- 
ple ; spread with cream cheese thinned with cream ; 
cut pimentoes in shape of flower petals; use one 
spoonful of mayonnaise in centre and garnish with 
walnuts. 

MRS. BLOOM. 





HOUSEHOLD HINTS 



Things you should know." 



GRASS STAINS — To remove grass stains rub thor- 
oughly with molasses and rinse in clear water. 

ODORS IN ICE BOX— Charcoal placed in the ice 
box will absorb the odors. 

IRON RUST — Sour milk will remove iron rust — 
soak the article well. 

TO PREVENT BOILING OVER— If the upper edge 
of the saucepan is well buttered, milk, chocolate 
or anything of the kind will not boil over. 

TO REMOVE WHITE SPOTS— To remove white 
spots from furniture rub with alcohol or cam- 
phor and then with good furniture polish. 

TO PREVENT COLDS— Drop five or six drops of 
camphor on a teaspoon of sugar, and take it 
when you feel cold coming on. 

INK STAINS— To take ink out of linen dip the ink 
spot in pure melted tallow, wash out and tallow 
and ink will come out with it. This is said to be 
unfailing. 

LAGRIPPE CURE— One and one-half cups of on- 
ions chopped fine, 1 cup vinegar, boiled together 
and strained; add one cup N. 0. molasses. 2 
lemons, one-fourth pound of rock candy. Boil 
all together. 



208 



Household Hints 209 



CURTAIN RODS— A thimble placed on the end of 
the rod will make it run much more smoothly 
and with less danger of tearing freshly ironed 
curtains. 

ADD RICE TO MEAT LOAF— In making an ordin- 
ary size meat loaf, add half a cup of boiled rice 
and the loaf will be moist and will slice firmly. 
The rice also adds much to the flavor. 

INFLAMED EYES— When other remedies have 
failed inflammed eyes will often yield to a few 
applications of honey which has been strained 
from all bits of comb. 

TO KEEP EGG YOLKS— Egg yolks may be kept for 
a few days if dropped unbroken into a glass of 
cold water. 

CLEANING FLUID— Three gallons of soft water, 2 
ounces of powdered borax, one-fourth pound of 
washing soda, one-half pound of Ivory soap, 2 
ounces ether. Good for carpets, etc. 

BAKING POWDER— Four ounces of baking soda, 
three ounces tartaric acid, 1 pint flour. Sift four 
times; use three teaspoons to quart of flour; 
very good. 

TO KEEP LEMONS— Turn a glass over each lemon 
to exclude the air, and they will keep for weeks. 

TO KEEP PICKLES— A bit of horseradish placed 
on top of a ar of pickles before sealing will 
aid in keeping them. 

STOVE POLISH— Mix a teaspoonful of pulverized 
alum with common stove polish. It will give a 
fine luster and is more permanent than common 
polish. 




TO REMOVE STAINS— Pitch, tar, wheel grease, 
machine oil. Run lard into the stain, let stand a 
half hour, then wash in cold water with plenty 
of soap. 

TO FRY DOUGHNUTS— Before melting lard put a 
teaspoon of vinegar in with lard. It keeps the 
doughtnuts from taking up the grease. 

WASH FATS FROM DOUGHNUTS— If doughnuts 
are dipped quickly into boiling water immediate- 
ly after taken from the boiling fat, a surprising 
amount of the fat is washed from them, thus 
making them more easily digested. 

MOTH KILLER— (SURE)— If moths get into a 
closet saturate a cloth twelve inches square with 
formaldehyde. Put in the closet, closing the 
door for twelve hours. Same plan may be used 
in chests, trunks, etc. The fumes will kill moth, 
as well as their eggs, and germs of any kind. 
Leaves no odor. 

FOR GOITRE, TUMOROUS GROWTHS, ETC.— 
One ounce potassium iodide, one ounce water. 
Dose : Two drops four times a day in a teaspoon 
of water for three days; then three drops for 
three days ; then five drops four times each day. 

IRON RUST — Rub iron rust spots with lemon juice, 
cover with salt and dry in sun. Repeat until the 
spots disappear. 



TABLES ft 

Oj 

TABLE OF MEASURES AND WEIGHTS 

Almonds — one-third cup (chopped) 1 ounce 

Butter — 2 cups (solid) 1 pound 

Butter — 2 tablespoons 1 ounce 

Chocolate — 1 square Baker's 1 ounce 

Coffee — 4 and one-third cups 1 pound. 

Cornmeal — 2 and two-thirds cups 1 pound 

Eggs — 9 large 1 pound 

Flour — 4 cups (pastry) 1 pound 

Flour — 4 and one-half cups (graham) 1 pound 

GROCERS' WEIGHTS AND MEASURES 

Butter 100 pounds 1 firkin 

Beans 60 pounds 1 bushel 

Buckwheat 52 pounds 1 bushel 

Coal 76 pounds 1 bushel 

Cornmeal 50 pounds 1 bushel 

Flour 196 pounds 1 barrel 

Pork or beef 200 pounds 1 barrel 

Peas 60 pounds 1 bushel 

Potatoes 56 pounds 1 bushel 

Salt 280 pounds 1 barrel 



212 



Tables 213 

«£♦ sasHSHsasESEsasBHasH 5E£rESESH5HSESE5-£S2sasasT!SESE5H5E3HSE5asH ssssssssssssssse ssshshshshseshse *l* 

TIME FOR SUMMER VEGETABLES 

Greens — Dandelions One and one-half hours 

Spinach One hour 

String Beans Two hours 

Green Peas Twenty minutes 

Beets One to three hours 

Turnips One to three hours 

Squash One hour 

Potatoes One-third hour 

Corn One-third hour 

Asparagus One-third hour 

TIME FOR WINTER VEGETABLES. 

Squash One hour 

Potatoes One-half hour 

Potatoes, baked One-hour 

Sweet Potatoes Three-fourth hour 

Baked Sweet One hour 

Turnips Two hours 

Beets Three and one-half hours 

Parsnips One hour 

Carrots One and one-half hours 

Cabbage Three hours 



CONSTRUCTORS 

versus 

DESTRUCTORS 

All progress, social or material, is 
directly due to our men and women of 
broad vision and constructive intellect, 
natural builders who think, not with- 
in circumscribed limits of their own 
personal interests, but in terms of com- 
munities, nations and continents; eager 
builders of a greater future for 
humanity. 

Parasites of society, non-producers, 
demagogues, advocates of class distinc- 
tion, political plunderers, fanatics, 
promotors of sedition, are DESTRUC- 
TORS. 

Become an active CONSTRUC- 
TOR and begin by building for the 
future of your own community. 

The 

Deposit National Bank 



Do your 
Duty. 




The 
Mai\ 

Money has 
his family 

protected with moAe^ 
in the Bank. 



Take a dollar out of your pocket and look at it. It is 
your dollar. If you put it in the Bank it will keep on being 
your dollar and it will invite other dollars each pay day to 
join it. 

Before you know it you will have built a wall of safety 
around your family to PROTECT them if anything should 
happen to you. 

Squander that Dollar and it will support ANOTHER 
man's family. 

This bank offers experienced and conservative manage- 
ment backed by assets of over a million and a quarter of 
dollars. 

The DuBois National Bank 



JOHN E. DUBOIS, President, 

J. A. GREGORY, Vice President, 



S. C. BOND, Vice President, 
W. G. BROWN, Cashier. 



